Influence of prebiotics and synbiotic interactions on probiotic viability

Zhang, L. and Yang, X. and Cheng, Z. and Liu, J. and Gao, D. and Zha, Z. and Liu, C. and Deng, L. and Yang, L. (2025) Influence of prebiotics and synbiotic interactions on probiotic viability. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (4). pp. 604-619. ISSN 0139-3006

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Abstract

Prebiotics are a category of nutrients susceptible to degradation by the human intestinal microflora. Probiotics possess the ability to metabolise and convert prebiotics into organic acids that benefit human health by interacting with the local intestinal microenvironment. A combination of fructooligosaccharides, isomaltooligosaccharides, and inulin in a ratio of 2:1:3, with an addition ratio of 40%, was selected. The ratio of probiotics was fine-tuned using an orthogonal test and the simulated gastric juice method to determine the optimal composition: 0.3 g of Streptococcus thermophilus , 0.5 g of Lactobacillus acidophilus , 0.5 g of Lactobacillus plantarum , 0.4 g of Lactobacillus rhamnosus , and 0.3 g of Lactobacillus bulgaricus in a 20 g product system. Subsequently, the influence of temperature on the product was assessed, and the shelf life of the product under varying temperatures was calculated. Stored at 4 °C, the product lasted for 13 months, indicating effective preservation capabilities under these conditions.

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