Fermentation of Commercial Resistant Starch Products by Lactic Acid Bacteria Isolated from Various Foods

Abstract

Abstract This study was aimed to evaluate the capacity of lactic acid bacteria to use commercial resistant starch types as prebiotics. In addition, the prebiotic capacities of resistant starch types were compared. Among the commercially resistant starch types, type 2 (Hi-Maize 260), type 3 (Novelose 330), and type 4 (Demirpolat) resistant starches were used. Lactic acid bacteria have been isolated from kefir, pastırma, cucurbita and beetroots pickled. Four different lactic acid bacteria were purchased as type cultures. It was revealed that Hi-maize 260, Novelose 330 and Demirpolat commercial resistant starch products were fermented by all lactic acid bacteria in the study. At the end of the study, the highest bacterial density was determined in L. sakei (8.P1.8) utilizing Novelose 330, in L. plantarum (K2-1) using Hi-maize 260 and in L. sakei (5.P1.5) using Demirpolat at the 48th hour. In general, it was found that the L. sakei bacterial group used all resistant starch products at the best level at the 48th hour. Commercial-resistant starch products are used as carbon sources by lactic acid bacteria. Therefore, these resistant starch products can be accepted as a prebiotic component and contribute to the development of new functional foods in the food industry.

Keywords

• fermentation
• lactic acid bacteria
• resistant starch
• prebiotics
• probiotics.