Antimicrobial Activities of Xylo-oligosaccharide Fermentation Broths Using Bifidobacteria and Propionibacteria

Cheng-Kuang Hsu ； Shann-Tzong Jiang ； Hsiao-Ching Chen ； Yun-Chin Chung

《Food Science and Agricultural Chemistry》 5卷1期 (2003/12) Pp. 13-26

並列摘要

The main objective of this study was to investigate the effects of xylo-oligosaccharides on the growth and antimicrobial activity of bifidobacteria and propionibacteria. The results showed that the addition of xylo-oligosaccharides was not able to increase the viable counts of bifidobacteria and propionibacteria in either single culture or co-culture. The fermentation broth from bifidobacteria or propionibacteria in either single culture or co-culture. The fermentation broth from difidobacteria of propionibacteria showed inhibitory activities toward Escherichia coli, Propionibacteria acnes, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella typhimurium, but there was no effect on Listeria monocytogenes. Compared to single cultures, the co-cultures of Bifidobacterium bifidium/ Propionibacterium freudenreichii and B. longum/ P.freudenreichii exhibited a larger inhi bitory effect against the tested pathogens. The co-cultures without the addition of xylo-oligosaccharides gave a higher level of antimicrobial activity than the ones with xylo-oligosaccharides.

並列關鍵字

bifidobacteria ； propionibacteria ； antimicrobial activities ； xylo-oligosaccharide ； co-culture