Utilization of Oligosaccharides by Prebiotics Strains from Comersial Probiotics Products

1 Shumen University, Department of Biology, BG – 9700 Shumen, Bulgaria
2 Plovdiv University “P. Hilendarski”, Department of Biochemistry and Microbiology, BG – 4000 Plovdiv, Bulgaria
3 Sofia University “St. Kliment Ohridski”, Department of General and Applied Microbiology, BG – 1164 Sofia, Bulgaria


IGNATOVA-IVANOVA, Ts., R. IVANOV, I. ILIEV and I. IVANOVA, 2014. Utilization of oligosaccharides by prebiotics strains from comersial probiotics products. Bulg. J. Agric. Sci., Supplement 1: 51–54


The objective of this study was to determine the utilization and growth of Lactobacillus acidophilus Ts1, L. bulgaricus Ts2,and L. rhamnosus Ts3 isolated from commercial products in the presence of oligosaccharides – inulin, fructooligosaccharides and raffi nose. The results clearly demonstrated that the growth rates of the studied strains showed very different preferences, when were cultivated on oligosaccharides as sole carbon source. Different concentration of prebiotics oligosaccharides (2 and 2.5%) was used. It was found that the higher growth rate was detected in the presence of 2% inulin and 2.5% raffi nose As well the effect of the utilization of 2% FOS and 2.5% raffi nose was associated with signifi cant decrease in the pH. The antimicrobial activity was studied against E. coli, St. aureus, E. aerogenes and B. cereus after cultivation of the strains on oligosaccharides. The highest antimicrobial activity was detected against E. coli. The system of uptake of unusual sugars infl uenced the antimicrobial activity in a specifi c way.

Key words: fermentation, lactic acid bacteria, prebiotics, probiotics


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