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Fermentation of Dietetic Fiber from Green Bean and Prickly Pear Shell by Pure and Mixture Culture of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum 450B

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Abstract

The aim of this study was to evaluate the fermentation of dietary fiber from green bean (Phaseolus vulgaris) and prickly pear shell (Opuntia ficus-indica) by Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum 450B growing as mono-culture and co-culture, the fermentation products, and proteins expressed during this process. The analysis of the fermentation profile showed a major growth of bacteria in the culture media of each dietary fiber supplemented with glucose, and particularly B. bifidum 450B at 48 h showed the highest growth. In the case of the co-culture, the growth was lower indicating the possible negative interaction between L. acidophilus LA-5 and B. bifidum 450B and may be due to the less amount of carbohydrates and the high content of non-soluble fiber that affected the nutrients availability for the bacterial strains. The pH changes indicated the presence of short-chain fatty acids (SCFAs), being acetate (46–100%) the main SCFA. Changes in the proteome concerned proteins that are involved in carbohydrate and other carbohydrate pathways. The characterization of the bacteria according to the growth, metabolites, and proteins expressed allows understanding the response to the change of environmental conditions and could be useful to understand L. acidophilus LA-5 and B. bifidum 450B strains’ adaptation to specific applications.

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Acknowledgements

Mora-Cura, Meléndez-Renteria, and Delgado-García would like to thank The National Council for Science and Technology (CONACYT), Mexico, for the financial support during their postgraduate studies.

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Authors and Affiliations

  1. Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico

    Y. N. Mora-Cura, N. P. Meléndez-Rentería, M. Delgado-García, J. C. Contreras-Esquivel, C. N. Aguilar & R. Rodríguez-Herrera

  2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Av. Normalistas 800, 44270, Guadalajara, Jalisco, Mexico

    M. Delgado-García

  3. Laboratorio de Diagnóstico Molecular y Clínico, Facultad de ciencias Químicas, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico

    J. A. Morlett-Chávez

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  1. Y. N. Mora-Cura
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  2. N. P. Meléndez-Rentería
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Correspondence to R. Rodríguez-Herrera.

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Mora-Cura, Y.N., Meléndez-Rentería, N.P., Delgado-García, M. et al. Fermentation of Dietetic Fiber from Green Bean and Prickly Pear Shell by Pure and Mixture Culture of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum 450B. Curr Microbiol 74, 691–701 (2017). https://doi.org/10.1007/s00284-017-1228-8

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