Effects of Dietary Fiber and Resistant Starch Extracted from Green Banana Peel and Pulp on Growth and Short Chain Fatty Acid Production of Lactobacillus plantarum

Abstract

This study investigated the effects of dietary fiber and resistant starch extracted from green banana
‘Kluay Khai’ peel and pulp on growth and short chain fatty acid production of Lactobacillus plantarum TU2
in De Man, Rogosa and Sharpe (MRS) broth. The growth, total acid, lactic acid, short chain fatty acid,
acetate, propionate and butyrate producing of L. plantarum TU2 were determined. The results showed
that the growth of this bacterial strain was supported by dietary fiber and resistant starch. The growth rate
of L. plantarum TU2 in MRS broth adding dietary fiber and resistant starch were higher than those of control
group (P<0.05). There were 0.94±0.01, 0.96±0.04 and 0.63±0.01 log cfu/hr. Similarly, generation times of
both groups were lower than those of control group (P<0.05). There were 0.73±0.01, 0.72±0.03 and
1.08±0.02 hr, respectively. Furthermore, addition of the dietary fiber and resistant starch to medium results
in increased total acid, lactic acid and short chain fatty acid producing by L. plantarum TU2 (P<0.05),
especially acetate and butyrate. The dietary fiber and resistant starch extracted from green banana ‘Kluay
Khai’ peel and pulp have prebiotic property and their application in fermented meat products.