Comparative Study on Synbiotic Effect of Fermented Rice Bran by Probiotic Lactic Acid Bacteria Lactobacillus casei and Newly Isolated Lactobacillus plantarum B2 in Wistar Rats

Rice bran contains dietary fiber that have a potency as prebiotic, and fermented by probiotic in colon to produce lactic acid and short chain fatty acid (SCFA). Synbiotic effect of fermented rice bran by Lactobacillus plantarum B2 and Lactobacillus casei in Wistar rats (Rattus norvegicus) were investigated. The aim of this research was to compare the synbiotic effect of fermented rice bran by probiotic lactic acid bacteria (L. plantarum B2 and L. casei) in Wistar rats (Rattus norvegicus). Research methods is using a two month old Wistar rats (Rattus norvegicus) consisted of four groups (F0, F1, F2, F3) with five rats of each group were adapted for ten days by giving standard diet (AIN-93). Experimental diets were: standard diet of AIN 93 M (F0), standard diet with formulated rice bran media (F1), standard diet with fermented rice bran media by L. casei (F2) and standard diet with fermented rice bran media by L. plantarum B2 (F3). Total bacteria, LAB, Escherichia coli and Salmonella of rats fecal were measured for 20 days. The caecum LAB and SCFA production were measured at the 20th day after feeding. The results show that the newly isolated of L. plantarum B2 in conformity with rice bran (F3) showed higher characteristics in comparison to the commercial L. casei, with fecal bacteria at the 20th day experiment were 10,93 log CFU g-1, fecal LAB 7,76 log CFU g-1, total Escherichia coli 4,48 log CFU g-1, total Salmonella 4,22 log CFU g-1, the caecum LAB viability 8,83 log CFU g-1, SCFA total (acetic, propionic and butyric acids 11,05 and 11,49 mg g-1, therefore the F3 formula has potential as symbiotic product.