In vitro fermentation of carbohydrates by porcine faecal inocula and their influence on Salmonella Typhimurium growth in batch culture systems

Sandra Martín-Peláez, Glenn R. Gibson, Susana M. Martín-Orúe, Annett Klinder, Robert A. Rastall, Roberto M. La Ragione, Martin J. Woodward, Adele Costabile

Research output: Contribution to journalArticleResearchpeer-review

58 Citations (Scopus)

Abstract

The aim of this study was to evaluate in vitro the influence of fermentable carbohydrates on the activity of porcine microbiota and survival of Salmonella Typhimurium in a batch culture system simulating the porcine hindgut. The carbohydrates tested were xylooligosaccharides, a mixture of fructooligosaccharides/inulin (FIN), fructooligosaccharides (FOS), gentiooligosaccharides (GEO) and lactulose (LAC). These ingredients stimulated the growth of selected Bifidobacterium and Lactobacillus species in pure cultures. In batch cultures, the carbohydrates influenced some fermentation parameters. For example, GEO and FIN significantly increased lactic acids compared with the control (no added carbohydrate). With the exception of LAC, the test carbohydrates increased the production of short-chain fatty acid (SCFA) and modified SCFA profiles. Quantitative analysis of bacterial populations by FISH revealed increased counts of the Bifidobacterium group compared with control and, with exception of FOS, increased Lactobacillus, Leuconostoc and Weissella spp. counts. Salmonella numbers were the lowest during the fermentation of LAC. This work has looked at carbohydrate metabolism by porcine microbiota in a pH-controlled batch fermentation system. It provides an initial model to analyse interactions with pathogens. © 2008 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)608-619
JournalFEMS Microbiology Ecology
Volume66
Issue number3
DOIs
Publication statusPublished - 1 Dec 2008

Keywords

  • Batch cultures
  • FISH
  • Nondigestible carbohydrates
  • Pigs
  • Salmonella Typhimurium
  • Short-chain fatty acids

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