ผลของแป้งต้านทานการย่อยและใยอาหารสกัดต่อการเจริญของเชื้อ Lactobacillus plantarum KL102 ในแบบจำลองไส้กรอกหมัก EFFECT OF RESISTANT STARCH AND DIETARY FIBER EXTRACT ON GROWTH OF LACTOBACILLUS PLANTARUM KL102 IN FERMENTED SAUSAGE MODEL

Abstract

           The purpose of this research was to study synbiotic fermented sausage model (FSM) containing 1%(w/v) of resistant starch extract (RSE) or 1%(w/v) of dietary fiber extract (DFE), extracted from banana pulp or peel, respectively, with Lactobacillus plantarum KL102 (KL102). The growth profile and acidification activity of KL102 were monitored in MRS broth, FSM supplemented without and with RS or DF incubated at 30°C for 72 h. The results showed that RSE and DFE were determined as a rich source of resistant starch and dietary fiber, respectively. KL102 grew during the first 3 h in MRS broth and FSM supplemented with RSE or DFE, whereas this probiotic bacterium grew after 3 h in FSM. Similarly, RSE or DFE supplementation raised the maximum specific growth rate and lowered the generation time significantly (p < 0.05). In addition, FSM supplemented with RSE or DFE yielded KL102 survival with higher values of KL102 than FSM and MRS broth in the end of fermentation (p < 0.05). For pathogens, decrease of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes in MRS broth and FSM supplemented RSE or DFE had faster than those in FSM. Furthermore, the decrease in the extracellular pH and increase total acid had lower and higher, respectively, than in the case of the FSM containing RSE or DFE when compared with FSM. Therefore, this research examined the ability of two potential prebiotics; RSE and DFE extracted from by-products of banana processing. They can be used the production of synbiotic fermented sausage in future.