EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS

Document Type : Original Article

Authors

Food Technology Dept.' and Dairy Dept., Fac. of Agriculture, Suez Canal University, Ismailia 41522, Egypt.

Abstract

The effect of six strains of lactic acid starter bacteria (Lactobacillus (Lb.)
delbrueckii ssp. bulgaricus, Lb. fermentum, Lb. helveticus, Lb. plantarum,
Lactococcus (Lc.) lactis ssp. cremoris and Strep < /em>tococcus (S.) thermophilus) and four
strains of probiotic bacteria (Lb. casei ssp. imunitass, Bifidobacterium (B.)
aldolescentis, B. infantis and B. longum) was studied in liquid media in relation to
some known antinutritional compounds. These compounds included phytic acid and
catechin (naturally occurring in plant products) and furfural (mostly formed during food
processing). Phytic acid and catechin did not interfere with the growth and acid
development through the growth of the strains at concentrations commonly found in
foods, while the effect of furfural was concentration and strain dependent. The
examined bacteria eliminated phytic acid by 72.22% (S. thermophilus), while
completely eliminated by Lb. delbrueckii ssp. bulgaricus and Lb. plantarum. Catechin
was reduced to 62.40% by Lb. helveticus, while was completely eliminated by
Lactobacillus cesei ssp. imunitass. Furfural was reduced by 87.91% at 50 mg 100 rnl"
(Lb. plantarum) and by 65.39% at 100 mg 100 mt" (Lb. casei ssp. imunitass).
Therefore, the use of lactic acid starter and probiotic bacteria especially in
foods containing these compounds is beneficial due to their capability of reducing or
eliminating the harmful effects of antinutritional compounds.

Keywords

Journal of Food and Dairy Sciences
Volume 29, Issue 10
October 2004
Pages 5713-5750

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