The prebiotic potential of exopolysaccharide (r-EPS) structures released from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1 was assessed using in vitro fermentations. Fermentations with pure cultures of Lactobacillus (nine strains) and a Streptococcus strain as well as two food-borne pathogenic Escherichia coli were performed. Scanning electron microscopy and Congo red testing revealed that the three r-EPS fractions had different individual structures. All r-EPS fractions were found to stimulate the growth of the lactobacilli and the Streptococcus strain and inhibit the growth of the E. coli strains. Additionally, the primary structure including molecular weight, monosaccharide composition and glycosidic linkages and the individual structures of three r-EPS fractions were found to influence the μ_max and cell density of these strains. The results strengthen previous studies on the r-EPS from L. delbrueckii ssp. bulgaricus SRFM-1 and provide additional validation of r-EPS as a potentially novel prebiotic for incorporation in functional foods.

从德氏乳杆菌释放的外多糖（r-EPS）结构的益生元潜力。使用体外发酵评估保加利亚SRFM-1 。进行了乳酸菌（9株）和链球菌菌株以及两种食源性致病性大肠杆菌纯培养物的发酵。扫描电子显微镜和刚果红测试显示三个r-EPS馏分具有不同的个体结构。发现所有r-EPS组分均能刺激乳酸杆菌和链球菌菌株的生长，并抑制大肠杆菌的生长。株。此外，包括分子量，单糖组成和糖苷键和的三个R-EPS级分的单个结构的一级结构被发现影响μ_最大这些菌株和细胞密度。该结果加强了先前对L. delbrueckii ssp r-EPS的研究。保加利亚SRFM-1，并进一步证实了r-EPS作为功能食品中潜在的新型益生元的作用。