Abstract
The production of functional foods containing prebiotic ingredients is an area of particular interest and a very promising market with the potential to dominate the food industry. This study aims to explore the potential of starch-based prebiotic tapioca and skim milk, as low-cost and easily accessible food sources and as natural and “clean label” food ingredients on the probiotic activities of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum). The results show that concomitant use of the modified tapioca starch and skim milk promotes the antibacterial and anti-cancer properties of L. plantarum post-fermentation media pointing out how the functionality of probiotic products can be regulated by growth supplements.
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All data generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors thank Dr. Defne Gümüş and Dr. Hızlan Hıncal Ağuş for sharing Pseudomonas aeruginosa and Bilecik Şeyh Edebali University, Biotechnology Application and Research Center for the provision of the laboratory facilities.
Funding
This project was partially supported by Bilecik Şeyh Edebali University, Scientific Research Fund (Project No: 2020–02.BŞEÜ.25–03) to ST.
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HK and SK (graduate students under the supervision of ST and RG) carried out the experiments to determine the probiotic’s growth kinetics and the assays for antimicrobial activities. ST carried out experiments on the anti-cancer effects of the probiotic supernatants. RG designated the study and ST and RG analyzed the results and wrote the manuscript. This study is a part of the Master of Science thesis of HK. All the authors contributed to the conception and design of the study and the final manuscript has been read and approved by all the authors.
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Karadağ, H., Tunçer, S., Karaçam, S. et al. Tapioca starch and skim milk support probiotic efficacy of Lactiplantibacillus plantarum post-fermentation medium against pathogens and cancer cells. Arch Microbiol 204, 331 (2022). https://doi.org/10.1007/s00203-022-02943-5
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DOI: https://doi.org/10.1007/s00203-022-02943-5