FERMENTED DIETARY FIBER OF BRAN – STIMULATOR OF GROWTH PROBIOTIC CULTURES

One of the main areas in modern science of nutrition is biotechnological processing of substandard raw materials into natural prebiotics, which are used for the normalization of the man gastrointestinal tract function and maintenance of his immunity. The article presents a study of the prebiotic properties of dietary fiber concentrates in vitro, which were produced by the complex processing of wheat and rye bran into functional ingredients. Bran was fermented in two steps with amylase, protease and multienzyme Viscozyme L, that has a complex polysaccharidase activities. Fermented bran residue was separated by centrifugation (6000 rpm) and dried to a moisture content of 10 %. The main component of these concentrates is dietary fiber. Their content is 79.1 % for wheat and 79.9 % for rye bran. The dominant monosaccharide of both concentrates is glucose (64.9 and 69.0%, respectively). In this study, we investigated the ability of the dietary fiber concentrates to stimulate the probiotic cultures growth and dependence between mass fraction of dietary fiber and amount of microorganisms biomass. As a probiotic microorganisms were selected culture Lactobacillus acidophilus and Bifidobacterium bifidum. Concentrates of dietary fiber were added to the culture medium in an amount: 0.01; 0.03; 0.05 g, the process of cultivation was monitored by active and titratable acidity. Prebiotic effect of the investigated concentrates were estimated by counting the number of L. acidophilus and B. bifidum cells, that were grown in cultural media with adding the different mass fraction of fiber. While concentrates content of 0.05 g in the cultural media, the amount of L. acidophilus is 3,6 ∙ 109 CFU/cm3 , the level of B. bifidum is 4,7 ∙ 109 CFU/cm3 . Based on the data dietary fiber concentrates of wheat and rye bran can be recommended as a preventive and therapeutic supplements for correction of intestinal microflora, after further biomedical research.