{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(10)"],"submitter":["Renye JA"],"pubmed_abstract":["Novel probiotic strains that can ferment prebiotics are important for functional foods. The utilization of prebiotics is strain specific, so we screened 86 Lactobacillus strains and compared them to Bifidobacterium breve 2141 for the ability to grow and produce SCFA when 1% inulin or fructo-oligosaccharides (FOS) were provided as the carbon source in batch fermentations. When grown anaerobically at 32 °C, ten Lactobacillus strains grew on both prebiotic substrates (OD600 ≥ 1.2); while Lactobacillus coryniformis subsp. torquens B4390 grew only in the presence of inulin. When the growth temperature was increased to 37 °C to simulate the human body temperature, four of these strains were no longer able to grow on either prebiotic. Additionally, L. casei strains 4646 and B441, and L. helveticu"],"journal":["Microorganisms"],"pagination":["2020"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8537702"],"repository":["biostudies-literature"],"pubmed_title":["Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin."],"pmcid":["PMC8537702"],"pubmed_authors":["Renye JA","Hotchkiss AT","White AK"],"additional_accession":[]},"is_claimable":false,"name":"Identification of Lactobacillus Strains Capable of Fermenting Fructo-Oligosaccharides and Inulin.","description":"Novel probiotic strains that can ferment prebiotics are important for functional foods. The utilization of prebiotics is strain specific, so we screened 86 Lactobacillus strains and compared them to Bifidobacterium breve 2141 for the ability to grow and produce SCFA when 1% inulin or fructo-oligosaccharides (FOS) were provided as the carbon source in batch fermentations. When grown anaerobically at 32 °C, ten Lactobacillus strains grew on both prebiotic substrates (OD600 ≥ 1.2); while Lactobacillus coryniformis subsp. torquens B4390 grew only in the presence of inulin. When the growth temperature was increased to 37 °C to simulate the human body temperature, four of these strains were no longer able to grow on either prebiotic. Additionally, L. casei strains 4646 and B441, and L. helveticu","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Sep","modification":"2025-04-20T02:02:19.189Z","creation":"2025-04-20T02:02:19.189Z"},"accession":"S-EPMC8537702","cross_references":{"pubmed":["34683341"],"doi":["10.3390/microorganisms9102020"]}}