Document Type

Journal Article

Publication Title

International Journal of Food Sciences and Nutrition


Taylor and Francis Ltd


Centre of Excellence in Alzheimer's Disease Research and Care / School of Medical and Health Sciences




This is an Accepted Manuscript of an article published by Taylor & Francis in the International Journal of Food Sciences and Nutrition on 28/6/2017, Available online:

This is an Author's Accepted Manuscript of:

Fernando, W. M., Flint, S. H., Ranaweera, K. K. D. S., Bamunuarachchi, A., Johnson, S. K., & Brennan, C. S. (2018). The potential synergistic behaviour of inter-and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation. International journal of food sciences and nutrition, 69(2), 144-154. doi:10.1080/09637486.2017.1340932


This study compared the rate of short chain fatty acid (SCFA) production by different probiotic combinations of Lactobacillus and Bifidobacterium to determine any synergistic effects. Six different fibre fractions were fermented with nine combinations of Lactobacillus rhamnosus (LR), Lactobacillus acidophilus (LA), Bifidobacterium longum (BL) and Bifidobacterium breve (BB) for 0, 6, 24 and 48 h. SCFAs were quantified by gas chromatography. Inter-genus combinations of bacteria produced more SCFA, especially BB + BL + LR, compared to intra-genus that yielded the lowest SCFA production. Acetate was the most abundant, while propionate and butyrate were the most utilised. The SCFA formation was as acetate > propionate > butyrate and the total dietary fibre produced most of the SCFA. Most combinations utilised 60–80% of the fibre; BB + BL + LR digested the fibre completely. The quantity, pattern and the time of release of SCFA depends on the genus, but the combination of pre and probiotics is of great importance for the outcome.