Applied Microbiology and Biotechnology

, Volume 100, Issue 23, pp 10095–10106

The growth kinetics and metabolic and antioxidant activities of the functional synbiotic combination of Lactobacillus gasseri 505 and Cudrania tricuspidata leaf extract

Applied microbial and cell physiology

DOI: 10.1007/s00253-016-7863-3

Cite this article as:
Oh, N.S., Lee, J.Y. & Kim, Y. Appl Microbiol Biotechnol (2016) 100: 10095. doi:10.1007/s00253-016-7863-3


In a previous study, the synbiotic combination of selected Lactobacillus gasseri strains and Cudrania tricuspidata leaf extract (CT) was shown to significantly improve the functionality of fermented milk, and the greatest synbiotic effect was exhibited with L. gasseri 505. The aim of the present study was to investigate the growth kinetics and fermentation metabolism of this specific synbiotic combination. Fermentation was carried out in synthetic media and milk with or without CT supplementation using L. gasseri 505. Whole genome sequencing and comparative genomics analyses were conducted to verify the novelty of strain. Titratable acidity, pH, microbial population, and organic acid production were measured during the fermentation period. The addition of CT accelerated the acidification rate, supporting the growth of L. gasseri 505, and the production of fermentation metabolites such as lactic acid and pyruvic acid also significantly increased during fermentation of both of CT-supplemented synthetic media and milk. In particular, the formic acid and propionic acid in CT were significantly utilized during fermentation of milk by L. gasseri 505. Moreover, the antioxidant capacity of CT-supplemented fermented milk increased due to the release of bioactive compounds until the exponential growth phase, after which the antioxidant activity declined due to degradation and loss of potency. Therefore, this study established that L. gasseri 505 efficiently utilized the CT-related nutrients during fermentation producing resulting metabolites with health-promoting effects, although it is necessary to control the fermentation time to obtain dairy products with optimum functionality.


Lactobacillus gasseri Cudrania tricuspidata Fermentation metabolism Organic acids Antioxidant activity 

Funding information

Funder NameGrant NumberFunding Note
National Research Foundation of Korea
  • 2014R1A1A1006872

Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  1. 1.R & D CenterSeoul Dairy CooperativeAnsanSouth Korea
  2. 2.Department of Biotechnology, College of Life Sciences and BiotechnologyKorea UniversitySeoulSouth Korea
  3. 3.Department of Animal Science and Institute of Milk GenomicsChonbuk National UniversityJeonjuSouth Korea

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