Bacteria from the genus Lactobacillus are responsible for spontaneous food fermentations. Some species, such as Lactobacillus casei and Lactobacillus brevis, have the "Qualified Presumption of Safety" status recognized by the European Food Safety Authority. Several of their strains are used as probiotics in foods and sometimes are included in synbiotic combinations together with prebiotics. New microbial strains isolated from different sources represent an opportunity to use them for the production of traditional food products. The capacity of three selected strains (one isolated from Camel's milk and identified by partial 16 S rRNA gene sequencing as L. brevis, and two isolated from human colostrum and identified as L. paracasei/L. casei and L. brevis, respectively) was assessed in vitro for the ability to survive in gastrointestinal conditions (low pH and high bile salts concentrations). We also tested the capacity of growth and the production of organic acids and volatile compounds by high-performance liquid chromatography and gas chromatography, respectively, when these bacteria were incubated anaerobically in the presence of inulin, fructooligosaccharides, or galactooligosaccharides as the main carbon sources. The strains were able to survive in simulated gastrointestinal conditions and to grow in inulin, fructooligosaccharides, and galactooligosaccharides. However, they displayed different profiles of organic acids and volatile compounds, mainly depending on the microbial species and the prebiotic used. The influence that the combined use of strains and different prebiotics could exert on the organic acids and volatiles formed in food and in the gut should be assessed for each synbiotic combination and food product.

中文翻译：

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菊粉型果聚糖和低聚半乳糖对阿尔及利亚从骆驼奶和人初乳中分离的乳杆菌菌株的影响

来自乳酸杆菌属的细菌负责自发的食物发酵。一些物种，例如干酪乳杆菌和短乳杆菌，具有欧洲食品安全局认可的“合格安全推定”状态。他们的几种菌株用作食品中的益生菌，有时与益生元一起包含在合生元组合中。从不同来源分离的新微生物菌株代表了将它们用于生产传统食品的机会。三种选定菌株的能力（一种从骆驼奶中分离，通过部分 16 S rRNA 基因测序鉴定为短乳杆菌，另两种从人初乳中分离，鉴定为副干酪乳杆菌/干酪乳杆菌和短乳杆菌，分别）在体外评估了在胃肠道条件下（低 pH 值和高胆汁盐浓度）的生存能力。我们还分别通过高效液相色谱和气相色谱测试了这些细菌在菊粉、低聚果糖或低聚半乳糖作为主要碳源的情况下厌氧培养时的生长能力和有机酸和挥发性化合物的产生。这些菌株能够在模拟胃肠道条件下存活并在菊粉、低聚果糖和低聚半乳糖中生长。然而，它们显示出不同的有机酸和挥发性化合物特征，主要取决于微生物种类和所使用的益生元。