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Fermentation Of Prebiotics In Whole Food Powders By Probiotic Lactic-Acid Producing Bacterial Strains To Identify Synbiotic Combinations, Michaela Brubaker
Fermentation Of Prebiotics In Whole Food Powders By Probiotic Lactic-Acid Producing Bacterial Strains To Identify Synbiotic Combinations, Michaela Brubaker
Undergraduate Honors Capstone Projects
Dietary interventions with probiotic lactic acid bacteria (LAB) and prebiotics, complex dietary fibers that promote LAB growth, may favorably shift the gut microbiome to reduce colorectal cancer risk. Our primary hypothesis was that the LAB strains NCFM Lactobacillus acidophilus and HNO 19 Bifidobacterium lactis would thrive in the presence of agave, green banana, black raspberry, baobab fruit, or pomegranate peel whole food powders by fermenting their oligosaccharide (OS) components into lactic acid end products. LAB strains were cultured in media with no carbohydrate, purified OS, or one of the whole food powders. LAB strains cultured with agave appeared to grow …