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KMID : 0364820130490010024
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Korean Journal of Microbiology
2013 Volume.49 No. 1 p.24 ~ p.29
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Effects of Prebiotics and Probiotics on Swine Intestinal Microflora and Fermentation Products In Vitro Fermentation
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Kim Dong-Woon
Chae Su-Jin
Kim Young-Hwa
Jung Hyun-Jung
Lee Sung-Dae
Park Joon-Chul
Cho Kyu-Ho
Sa Soo-Jin
Kim In-Chul
Kim In-Ho
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Abstract
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In the present study, the effects of prebiotics and prebiotics+probiotics on intestinal microflora and fermentation
products were evaluated in a pig in vitro fermentation model. The substrates used in this study were iso-malto
oligosaccharide (IMO), partially digested chicory-inulin (CI), raffinose (RA), and cyclodextrin (CD) as prebiotics
and Lactobacillus reiteri as probiotics. For a pig in vitro fermentation, the experimental diet for growing pigs was
predigested using digestive enzymes secreted by small intestine and this hydrolyzed diet was mixed with a buffer
solution containing 5% fresh swine feces. The mixture was then incubated with either prebiotics or
prebiotics+probiotics for 24 h. Samples were taken at 24 h, and viable counts of microflora, gas, pH, volatile organic
compounds (VOCs) and short-chain fatty acid (SCFA) were analyzed. The viable count of Enterobacteriaceae was
significantly decreased (p<0.001) in all treatments containing prebiotics and prebiotics+probiotics when compared to
the control. However, the number of lactic acid bacteria increased in the prebiotics and prebiotics+probiotics
treatment. The pH values in the fermentation fluid decreased in all treatments when compared to the control, and
their effects were greater in the prebiotics+probiotics group than prebiotics group. Fermentation with prebiotics
resulted in a reduction in malodorous compounds such as ammonia, hydrogen sulfide and skatole when compared to
the prebiotics+probiotics group. Short-chain fatty acid production was also higher for treatment with
prebiotics+probiotics than treatment with prebiotics. In conclusion, the results of this study demonstrated that
fermentation with prebiotics was effective in reducing the formation of malodorous compounds and
prebiotics+probiotics was effective in increasing lactic acid bacteria and SCFA and reducing the pH. Moreover,
further studies will be needed to determine whether the results observed in the in vitro model would occur in pigs
that ingest these prebiotics or probiotics.
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KEYWORD
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in vitro fermentation, prebiotics, probiotics, short-chain fatty acid
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