The effect of almond flour on the development of some probiotic bacteria

In this study, the effect of almond flour on the development of Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus acidophilus ve Lactobacillus casei in vitro fermentation medium was investigated. To determine the ability of probiotic bacteria to ferment whole almond flour and peeled almond flour, carbohydrate-free TPY broth for Bifidobacterium spp. and MRS broth for Lactobacillus spp. were used as basal growth media. During fermentation, it was determined that pH values decreased in the medium containing different substrate sources. When the mean values were examined, the highest pH value was detected in the negative control sample (5.79), while the lowest pH value (4.42) was found in the medium containing glucose. Contrary to pH, the highest OD value (1.101) was found in the sample containing glucose, followed by samples containing whole almonds and peeled almond flour. During the fermentation the highest number of microorganisms (8.52 cfu / mL) was found in the medium containing glucose, namely positive control, followed by samples containing whole almond flour, peeled almond flour and inulin. Among the substrate types, the highest PAS value (0.81) was determined in the medium containing peeled almond flour, followed by whole almond flour and inulin supplemented medium. The amount of glucose (3.44 g/L) and galactose (4.24 g/L) were found to be highest in the medium inoculated with Lb. acidophilus. The amount of fructose (3.07 g/L) and xylose (1.53 g/L) was determined to be the highest in the medium inoculated with Lb. casei. The amount of sucrose (6.56 g / L) was determined in higher amounts in the medium inoculated with Bifidobacterium species. It was determined that the amount of all sugar components decreased during fermentation. As a result, it was determined that whole almond and peeled almond flour had a positive effect on the development of Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus acidophilus and Lactobacillus casei and it can be used as a component with prebiotic potential supported by various studies.