A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit growth common food contaminantBacilluscereusATCC 9634was studied, both individually and as part synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions flow corresponded parameters human large intestine: maintaining pH 6.8; anaerobiosis; medium rate 0.04 h−1. Bifidobacteria bacilli were co-cultivated on prebiotic carbohydrate substrate (10 g/L) was replaced glucose g/L).The results compared.The efficacy probioticBif. adolescentisand FOSagainst contaminantBac. cereuswas shown for all conditions. Fermentation pure culture bifidobacteria varying concentrations (2, 5, 10, 15 20 carried out study state dynamic balance. It demonstrated that 48 hours is enough achieve stable balance.Prebiotics g/L.The showed increasing concentration increased duration lag-phase reduced final number bacilli.
 Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture