Utilization of different prebiotics by Lactobacillus spp. and Lactococcus spp

Abstract

Different non-digestible di- and oligosaccharides act as prebiotics. Common prebiotics in use include inulin and other fructooligosaccharides (FOS), galacto-oligosaccharides (GalOS), xylo-oligosaccharides, gluco-oligosaccharides (GOS), lactulose, etc. The principal concept is that these sugars have a selective effect on the microbiota that results in an improvement in the health of the host, leading to an increase in health-promoting organisms such as different kinds of Lactic acid bacteria (LAB). With our latest results we describe the effects of utilization of different prebiotics upon specific LAB-strains, their antimicrobial activity and the changes in the metabolites.