Journal of Food Processing & Technology

Efficacy of probiotic yeast and bacteria in fermentation of sugars and inhibition of oral pathogens

21^st Euro-Global Summit on Food and Beverages

March 08-10, 2018 | Berlin, Germany

Sudha Rani R, Ramachandran C, Prince R Prabhu, Usha Antony and Joong-Ho Kwon

Kyungpook National University, South Korea
Kangwon National University, South Korea
Anna University, India

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Statement of the Problem: Currently, live yeast and bacteria such as Saccharomyces and Lactobacilli strains are available in foods and health products. It is therefore essential to evaluate the ability of these probiotic yeast and bacteria in utilization of dietary and alcoholic sugars to rule out deleterious effects of pathogens on the oral activity. However, these probiotics perspective has not been previously studied. The purpose of this study is to assess the acid production and the extent of pH variation from the utilization of 15 dietary sugars and 6 sugar alcohols during growth of nine probiotic microbes: six strains of Saccharomyces boulardii, one strain of Pichia kudriavzevii and two bacterial strains Lactobacillus casei and Lactobacillus lactis isolated from frozen idli batter and their antagonistic effect on oral pathogens. Methodology & Theoretical Orientation: Seven yeasts and two Lactobacillus strains were subjected to fermentation assay with 21 different carbohydrates in microtiter plates with pH indicator. Plates were examined at 600 nm for absorbance and color changes at 12 h intervals for 72 h of incubation under aerobic conditions at two different (30 and 37 °C) temperatures. Three pH scores were used based on color change: negative (>6.8), weak (5.2â??6.8) and positive (<5.2). Findings: Among six S. boulardii isolates only KT000033 strain fermented nine sugars. Other strains showed similarity in fermenting few sugars namely fructose, mannose, dextrose and trehalose. L. casei KT000041 was slightly more active than L. lactis KT000040 in fermenting inulin, fructose, lactose, adonitol, maltose, salicin, and galactose. P. kudriavzevii had positive reactions for xylose utilization. Antimicrobial activity of probiotics revealed that L. casei KT000041, P. kudriavzevii KT000038, and S. boulardii KT000033 inhibited nine oral pathogens. Conclusion & Significance: Regular intake of these strains can result in a reduction of oral pathogens. Recent publications 1. Nejati F and Oelschlaeger A T (2016) In vitro characterization of Lactobacillus lactis strains isolated from Iranian traditional dairy products as a potential probiotic. Appl Food Biotechnol 3:43-51. 2. Viswanathan S, Preethi G, Veilumuthu P, Rajesh M A R and Suba P (2015) Probiotic studies in colostrum of buffalo. Global Vet 14:199-204. 3. Wolfe B E and Dutton R J (2015) Fermented foods as experimentally tractable microbial ecosystems. Cell 161:49-55. 4. Wong A, Saint Ngu D Y, Dan L A, Ooi A and Lim R L H (2015) Detection of antibiotic resistance in probiotics of dietary supplements. Nutr J 14:1-6. 5. Young E M, Tong A, Bui H, Spofford C and Alper H S (2014) Rewiring yeast sugar transporter preference through modifying a conserved protein motif. Proc Natl Acad Sci 111:131-136.

Biography :

Sudha Rani R has her expertise in evaluation and passion for improving the food and health. She is currently doing her Post-Doctoral research and her evaluation on probiotics is based on new product development for improving health. She has seven years of experience in research and the proposed research work is based on incorporation of probiotics in chewing gums with inhibition activity against oral pathogens and noticeable sugar fermentation. It allows value addition to the existing products and improved health aspects.
Email:sudha215@gmail.com