Identification of Intestinal Bacteria Responsible for Fermentation of Gum Arabic in Pig Model
2006
Acacia spp. produce gum exudates, traditionally called gum arabic or gum acacia, which are widely used in the food industry such as emulsifiers, adhesives, and stabilizers. The traditional gum arabic is highly variable with average molecular weights varying from 300,000-800,000. For this reason a standardized sample was used for the present experiments, based on a specific species of gum arabic (Acacia(sen)SUPER GUMTM EM2). The literature indicates that gum arabic can be fermented by the intestinal bacteria to short chain fatty acid, particularly propionate. However, the bacteria responsible for the fermentation have not been determined. In this study, we used enrichment culture of pig cecal bacteria from the selected high molecular weight specific gum arabic of (MW 1.77 x 10⁶). We found Prevotella ruminicola-like bacterium as a predominant bacterium that is most likely to be responsible for fermentation of the gum arabic used to propionate.
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