Table I
Number of Bifidobacterium and LAB in the prebiotic fermentation broth of A. cerana gut microbiota.
| Number of gut microbiota / Log10 (CFU/ml) | Time (h) | Treatment | ||||
|---|---|---|---|---|---|---|
| GLU | FOS | INU | IMO | XOS | ||
| Bifidobacterium | 0 | 5.85 ± 0.06Ca | 5.82 ± 0.05Ca | 5.83 ± 0.02Ca | 5.82 ± 0.01Ca | 5.80 ± 0.02Ca |
| 6 | 5.63 ± 0.03Db | 5.66 ± 0.16Cab | 5.83 ± 0.13Cab | 5.94 ± 0.19Ca | 5.81 ± 0.15Cab | |
| 12 | 6.99 ± 0.08Bc | 6.46 ± 0.25Bd | 7.79 ± 0.08Bb | 8.31 ± 0.36Ba | 7.43 ± 0.24Bb | |
| 24 | 8.15 ± 0.05Ad | 8.41 ± 0.08Ac | 8.85 ± 0.02Ab | 9.10 ± 0.12Aa | 8.52 ± 0.18Ac | |
| LAB | 0 | 5.01 ± 0.02Da | 4.99 ± 0.03Ba | 5.00 ± 0.02Da | 5.01 ± 0.05Ca | 4.98 ± 0.02Ca |
| 6 | 6.03 ± 0.03Cb | 5.06 ± 0.16Bc | 6.10 ± 0.09Cab | 6.34 ± 0.19Ba | 5.21 ± 0.15Cc | |
| 12 | 7.29 ± 0.08Bc | 5.76 ± 0.25Ad | 8.09 ± 0.08Bab | 8.28 ± 0.33Aa | 7.73 ± 0.24Bb | |
| 24 | 7.76 ± 0.14Ac | 5.67 ± 0.35Ad | 8.36 ± 0.11Aab | 8.61 ± 0.02Aa | 8.19 ± 0.16Ab | |
1 GLU – glucose; FOS – fructo-oligosaccharides; INU – inulin; IMO – isomalto-oligosaccharides; XOS – xylo-oligosaccharides
A-D – different uppercase letters between treatments using the same prebiotic at the different fermentation timing denote significance (p < 0.05)
a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05)
Table II
The pH value in the prebiotic fermentation broth of A. cerana gut microbiota.
| Time (h) | pH value | ||||
|---|---|---|---|---|---|
| GLU | FOS | INU | IMO | XOS | |
| 0 | 6.98 ± 0.03Aa | 7.00 ± 0.04Aa | 6.98 ± 0.06Aa | 7.01 ± 0.02Aa | 6.99 ± 0.03Aa |
| 6 | 6.89 ± 0.04Ba | 6.91 ± 0.05Ba | 6.89 ± 0.07Aa | 6.89 ± 0.03Ba | 6.90 ± 0.06Ba |
| 12 | 6.13 ± 0.07Cb | 6.31 ± 0.03Ca | 5.71 ± 0.02Bd | 5.57 ± 0.07Ce | 5.97 ± 0.05Cc |
| 24 | 5.78 ± 0.07Db | 6.22 ± 0.04Da | 5.59 ± 0.04Cc | 5.48 ± 0.03Dd | 5.65 ± 0.03Dc |
2 GLU – glucose; FOS – fructo-oligosaccharides; INU – inulin; IMO – isomalto-oligosaccharides; XOS – xylo-oligosaccharides
A-D – different uppercase letters between treatments using the same prebiotic at the different fermentation timing denote significance (p < 0.05)
a-d – different lowercase letters between different treatments at the same fermentation point time denote significance (p < 0.05)
Fig. 1.
Effect of IMO in combination with L. helveticus KM7 or L. reuteri LP4 on bacteria during the in vitro fermentation of A. cerana gut microbiota; A) the number of total bacteria, B) Bifidobacterium, C) LAB and D) Enterococcus were determined. IMO is the abbreviation of isomalto-oligosaccharides. A graphic was created with different treatment grouping on the x-axis and microbes counts on the y-axis.
* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)
a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Fig. 2.
Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on fungi during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.
* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)
a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Fig. 3.
Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on pH during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.
* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)
a-d – Different lowercase letters between different treatments at the same fermentation time point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)