Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria

Pia Kontula (Corresponding Author), Atte von Wright, Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

70 Citations (Scopus)

Abstract

The influence of oat bran oligosaccharides on carbohydrate utilization and fermentation end-products was studied with reference to three different lactic acid bacteria (LAB: Lactobacillus rhamnosus, Lactobacillus plantarum and Lactococcus lactis).
The main results were that all three LAB utilized oat β-gluco-oligosaccharides, while only L. plantarum utilized xylo-oligosaccharides. The main products of LAB metabolism were lactic acid, acetic acid, formic acid and ethanol. The results indicated that oat β-gluco-oligosaccharides and xylo-oligosaccharides induce LAB to form the end-products of a typical mixed-acid fermentation.
The formation of mixed-acid production from xylo-oligosaccharides was mainly due to the starvation of cells. This study indicates that oat bran oligosaccharides affect both qualitatively and quantitatively the fermentation end-products of LAB grown on these substrates.
This should be taken into account when selecting strains for new fermented cereal based food products.

Original languageEnglish
Pages (from-to)163-169
JournalInternational Journal of Food Microbiology
Volume45
Issue number2
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

Fingerprint

xylooligosaccharides
oat bran
Oligosaccharides
oligosaccharides
lactic acid bacteria
Lactic Acid
Bacteria
fermentation
Lactobacillus plantarum
oats
Fermentation
formic acid
Lactobacillus rhamnosus
acids
Lactococcus lactis
lactic acid
acetic acid
starvation
foods
ethanol

Cite this

Kontula, Pia ; Wright, Atte von ; Mattila-Sandholm, Tiina. / Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria. In: International Journal of Food Microbiology. 1998 ; Vol. 45, No. 2. pp. 163-169.
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title = "Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria",
abstract = "The influence of oat bran oligosaccharides on carbohydrate utilization and fermentation end-products was studied with reference to three different lactic acid bacteria (LAB: Lactobacillus rhamnosus, Lactobacillus plantarum and Lactococcus lactis). The main results were that all three LAB utilized oat β-gluco-oligosaccharides, while only L. plantarum utilized xylo-oligosaccharides. The main products of LAB metabolism were lactic acid, acetic acid, formic acid and ethanol. The results indicated that oat β-gluco-oligosaccharides and xylo-oligosaccharides induce LAB to form the end-products of a typical mixed-acid fermentation. The formation of mixed-acid production from xylo-oligosaccharides was mainly due to the starvation of cells. This study indicates that oat bran oligosaccharides affect both qualitatively and quantitatively the fermentation end-products of LAB grown on these substrates. This should be taken into account when selecting strains for new fermented cereal based food products.",
author = "Pia Kontula and Wright, {Atte von} and Tiina Mattila-Sandholm",
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Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria. / Kontula, Pia (Corresponding Author); Wright, Atte von; Mattila-Sandholm, Tiina.

In: International Journal of Food Microbiology, Vol. 45, No. 2, 1998, p. 163-169.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria

AU - Kontula, Pia

AU - Wright, Atte von

AU - Mattila-Sandholm, Tiina

PY - 1998

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N2 - The influence of oat bran oligosaccharides on carbohydrate utilization and fermentation end-products was studied with reference to three different lactic acid bacteria (LAB: Lactobacillus rhamnosus, Lactobacillus plantarum and Lactococcus lactis). The main results were that all three LAB utilized oat β-gluco-oligosaccharides, while only L. plantarum utilized xylo-oligosaccharides. The main products of LAB metabolism were lactic acid, acetic acid, formic acid and ethanol. The results indicated that oat β-gluco-oligosaccharides and xylo-oligosaccharides induce LAB to form the end-products of a typical mixed-acid fermentation. The formation of mixed-acid production from xylo-oligosaccharides was mainly due to the starvation of cells. This study indicates that oat bran oligosaccharides affect both qualitatively and quantitatively the fermentation end-products of LAB grown on these substrates. This should be taken into account when selecting strains for new fermented cereal based food products.

AB - The influence of oat bran oligosaccharides on carbohydrate utilization and fermentation end-products was studied with reference to three different lactic acid bacteria (LAB: Lactobacillus rhamnosus, Lactobacillus plantarum and Lactococcus lactis). The main results were that all three LAB utilized oat β-gluco-oligosaccharides, while only L. plantarum utilized xylo-oligosaccharides. The main products of LAB metabolism were lactic acid, acetic acid, formic acid and ethanol. The results indicated that oat β-gluco-oligosaccharides and xylo-oligosaccharides induce LAB to form the end-products of a typical mixed-acid fermentation. The formation of mixed-acid production from xylo-oligosaccharides was mainly due to the starvation of cells. This study indicates that oat bran oligosaccharides affect both qualitatively and quantitatively the fermentation end-products of LAB grown on these substrates. This should be taken into account when selecting strains for new fermented cereal based food products.

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