Effect of xylooligosaccharides (XOS) obtained from sugarcane bagasse in the bactericidal action of Lactobacillus acidophylus and Lactobacillus rhamnosus GG

Abstract

Bacteriocins are proteins/peptides that have bactericidal or bacteriostatic action. Industrially, foods are submitted to sterilization techniques that involve high temperatures or the application of chemical preservatives, which can cause side effects like allergies, indigestion and headaches. In this way, bacteriocins are a promising alternative in food preservation. Probiotics are live microorganisms that confer benefits to the health of the host. Among the most known probiotics, we can mention the lactobacilli, which produce bacteriocins. The growth of probiotic microorganisms is stimulated by prebiotic compounds, such as xylooligosaccharides (XOS), which are small oligomers of xylose (2-7 units) that can be obtained from a mild hydrolysis of hemicellulose. In this way, this work aims to evaluate the bactericidal and bacteriostatic action of Lactobacillus rhamnosus GG and Lactobacillus acidophilus broth grown in the presence of different XOS compositions obtained from sugarcane bagasse. The bactericidal activity will be evaluated through the formation of halos of inhibition in the growth of pathogenic bacteria, and the results will be used as a criterion for the selection of protocol for XOS production from sugarcane bagasse.