Synergistic Effect of Konjac Oligosaccharides/Isomalto-oligosaccharide Complex on the Growth of Lactobacillus acidophilus
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Abstract:
Konjac oligosaccharides (KOS), a new food raw material, can promote probiotics proliferation, but its commercial application is restricted by its high cost. The present study aimed to prepare a complex of KOS and low-cost isomalto-oligosaccharide (IMO) to examine the synergistic effect of the complex on the growth of Lactobacillus acidophilus. Different concentrations and molecular weights of KOS and IMO as well as different ratios of KOS/IMO complexes were used as carbon sources to conduct the in vitro culture experiments of L. acidophilus. The effect on the L. acidophilus proliferation was evaluated by measuring the optical density (OD) value, the total number of colonies, and pH value. The results showed that the proliferative effect of low-molecular-weight KOS was better than those of medium- and high-molecular-weight KOS, and the optimum amounts of KOS and IMO addition were 2%. Compared with the addition of single oligosaccharides, addition of the KOS/IMO complex at a ratio of 1:1 enhanced the proliferation of L. acidophilus and reduced the acidity of the fermentation broth. Therefore, the KOS/IMO complex can effectively reduce the production cost, enhance the proliferation of L. acidophilus, and is more suitable for food production.
