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Biotechnology & Biotechnological Equipment Volume 25, 2011 - Issue sup1: WHO WE ARE AND WHAT WE ACHIEVED
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Original Articles

Utilization of Different Prebiotics by Lactobacillus Spp. and Lactococcus Spp.

Tanya MandadzhievaSofia University, Department of General and Applied Microbiology, Sofia, Bulgaria
,
Tzveteslava Ignatova-IvanovaShumen University, Department of Functional Biology, Shumen, Bulgaria
,
Stanimir KambarevSofia University, Department of General and Applied Microbiology, Sofia, Bulgaria
,
Iliya IlievShumen University, Department of Functional Biology, Shumen, Bulgaria;Plovdiv University, Department of Biochemistry and Microbiology, Plovdiv, Bulgaria
&
Iskra IvanovaSofia University, Department of General and Applied Microbiology, Sofia, Bulgaria;Plovdiv University, Department of Biochemistry and Microbiology, Plovdiv, BulgariaCorrespondence[email protected]
Pages 117-120 | Published online: 16 Apr 2014
 
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ABSTRACT

Different non-digestible di- and oligosaccharides act as prebiotics. Common prebiotics in use include inulin and other fructo-oligosaccharides (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.

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