The adhesion of lactobacillus acidophilus to dietary fiber

Abstract

An adhesive interaction of four strains Lactobacillus acidophilus with surfaces of dietary fiber from eight different sources was investigated by using MATH (microbial adherence to hydrocarbons) assay. The fibers of oat, wheat, potato, rise, pea, carrot, citrus, and apple were used for testing. The highest adhesion of all tested strains to wheat and oat fibers was determined (retention capacity > 60 %). Apple and citrus fibers were determined as minimum adhesive with retention capacity up to 7 % in citrus and up to 21 % in apple fiber.