Journal of Pure and Applied MicrobiologyVol. 9 No. 2

Hydrolyzed Inulin with Different Degree of Polymerization as Prebiotic for Lactobacillus plantarum

Thanawat Pattananandecha1, Sasithorn Sirilun1, Bhagavathi Sundaram Sivamaruthi1, Prasit Suwannalert2, Sartjin Peerajan3 and Chaiyavat Chaiyasut1*

1 Health Product Research and Development Unit, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand 2Faculty of Science, Mahidol University, Bangkok 10400, Thailand 3Health Innovation Institute, Chiang Mai 50200, Thailand

Received on 27 October 2014 and accepted on 03 January 2015

 

ABSTRACT

The study was conceived to investigate the utilization of hydrolyzed inulins from Jerusalem artichoke (JA) with different degree of polymerization (DP) on the growth and antibacterial nature of probiotic bacterium, Lactobacillus plantarum. High long chain inulin (InuL) and high short chain inulin (InuS) of acid hydrolyzed inulin were studied as carbon sources for the growth of L. plantarum, growth inhibition of Escherichia coli and Salmonella enterica serovar Typhi by L. plantarum, and inulin supplementation was evaluated by using co-culture and agar well diffusion methods. The results suggested that InuL and InuS support the growth of L. plantarum at significant level (P < 0.05) compared to control and it improves the bacterial inhibitory nature of L. plantarum against E. coli and S. Typhi. Whereas, influence of InuL and InuS were not observed on well diffusion based analysis of antibacterial activity. This is the preliminary study and more detailed explorations are required to address the inhibitory nature of InuL and InuS mediated L. plantarum against E. coli and S. Typhi.

Keywords : Inulin, Lactobacillus plantarum, Oligosaccharide, Prebiotic.