Fermentation of D-Tagatose by Human Intestinal Bacteria and Dairy Lactic Acid Bacteria

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Bertelsen, Hans ; Andersen, Hans ; Tvede, Michael (2011)
  • Publisher: Microbial Ecology in Health and Disease
  • Journal: Microbial Ecology in Health and Disease (issn: 1651-2235)
  • Related identifiers: doi: 10.3402/mehd.v13i2.8006
  • Subject:
    mesheuropmc: food and beverages | carbohydrates (lipids)

A number of 174 normal or pathogenic human enteric bacteria and dairy lactic acid bacteria were screened for D-tagatose fermentation by incubation for 48 hours. Selection criteria for fermentation employed included a drop in pH below 5.5 and a distance to controls of more than 0.5. Only a few of the normal occurring enteric human bacteria were able to ferment D-tagatose, among those Enterococcus faecalis, Enterococcus faecium and Lactobacillus strains. D-Tagatose fermentation seems to be common among lactic acid bacteria. Most of the analyzed dairy lactic acid bacteria fermented D-tagatose, and among those Lactobacillus, Leuconostoc and Pediococcus strains fermented most strongly, but also strains of Enterococcus, Streptococcus and Lactococcus fermented D-tagatose. None of the analyzed Bifidobacterium strains fermented tagatose.Keywords: D-tagatose, fermentation, human enteric bacteria, lactic acid bacteria, tagatose-6-phosphate pathway.
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