Особенности ферментации пищевых волокон под действием бифидо- и лактобактерий (in vitro)
Features of Fiber Fermentation under Bifidobacteria and Lactobacilli (in vitro)

Summary/Abstract: The article presents experimental data on the study of fermentation of dietary fibers of different origin under the action of bifidobacteria and lactobacilli. Citrus and apple pectin, flax fiber and glucose were used as substrate. The dynamics of the process was determined by the dependence of the content of short-chain fatty acids (propionic, butyric, valeric) in the analyzed systems on time. Qualitative and quantitative composition of shot-chain fatty acids were determined by gas chromatography. It was found that the amount of metabolites (propionic, butyric and isovaleric acids) depends both on the type of the fermentable substrate, and the type of bacteria used for fermentation.

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