FERMENTATION OF NATIVE AND PROCESSED STARCHES BY THE PORCINE CECAL ANAEROBE CLOSTRIDIUM-BUTYRICUM (NCIMB-7423)

Starch fermentation by the porcine caecal anaerobe Clostridium butyric um was examined using gas and volatile fatty acid production as determ inants of activity. Potato starch and amylopectin were studied in thei r native form as well as after retrogradation, which should render the m resistant to pancreatic alpha-amylase digestion. Fermentation of bot h substrates was enhanced by pancreatin digestion of the native materi al, possibly due to the removal or disruption of part of the structure of the starch by the pancreatic enzymes. However, pancreatic digestio n of retrograded potato starch apparently reduced the amount available for bacterial fermentation, whereas no significant effect was observe d with amylopectin. The data suggests that starches which are high in amylopectin would be more likely to influence fermentation in the larg e intestine in monogastric animals, and that the presence of residual pancreatic enzymes in the lower gut could potentially enhance starch f ermentation by this micro-organism.