<i>Lactobacillus paracasei</i> subsp. <i>paracasei</i> 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization

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  • Lefteris Makras
    Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
  • Gerald Van Acker
    Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
  • Luc De Vuyst
    Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium

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<jats:title>ABSTRACT</jats:title> <jats:p> Ten strains of lactobacilli were assessed for their capacity to degrade inulin-type fructans, which are well-known prebiotics. Both oligofructose and inulin were tested. The dairy isolate <jats:italic>Lactobacillus acidophilus</jats:italic> IBB 801 degraded only oligofructose. The human isolate <jats:italic>Lactobacillus paracasei</jats:italic> subsp. <jats:italic>paracasei</jats:italic> 8700:2 degraded oligofructose and long-chain inulin and grew rapidly on both energy sources. In both cases, fractions of different degrees of polymerization were fermented. Moreover, large and short fractions of oligofructose were degraded simultaneously. When <jats:italic>L. paracasei</jats:italic> subsp. <jats:italic>paracasei</jats:italic> 8700:2 grew on oligofructose-enriched inulin, oligofructose was preferentially metabolized. In all cases, lactic acid was the main metabolic end product. Significant amounts of acetic acid, formic acid, and ethanol were produced when long-chain inulin or oligofructose-enriched inulin was used as the sole energy source. </jats:p>

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