In vitro fermentation of the extract of Agave fourcroydes (henequen) by lactic acid bacteria
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Abstract
extract of A. fourcroydes, rich in oligosaccharides of fructans, were used as energy source. The MRS medium, without glucose, was used as control. Cysteine was added when necessary. Higher microbial growth (P < 0.001) and pH decrease in the medium (P < 0.001) were obtained in all the groups of bacteria in presence of dried extract of A. fourcroydes. It was superior to the sources of commercial fructans under use, with high production of organic acids. The lactic acid bacteria fermented efficiently the dried extract of A. fourcroydes, thereby being a proper probiotic candidate to be used in animal feeding. These results could generate further studies with the aim of obtaining new functional feeds, such as the symbiotics, which would enhance the effects.
Key words: fructans, prebiotic, lactobacilli, bifidobacteria, Agave fourcroydes.
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