The effect of ten commercial prebiotics on the growth ability of four Lactobacillus strains was studied to develop a synbiotic product. The prebiotic score was calculated to assess the capability of prebiotics that stimulated the growth of Lactobacillus compared to potential pathogens. Although both galacto-oligosaccharide (GOS) and lactitol (LAC) could enhance growth, LAC had a highest prebiotic score value for four Lactobacillus strains. Survival of encapsulated synbiotics forming by Lactobacillus casei 30–1 and LAC in simulated gastrointestinal condition was evaluated. 15 g l⁻¹ LAC provided effective protection with 72.62% encapsulation efficiency and a 3.65 logs reduction. The microcapsules were then added into yoghurt and the result showed that there was an increased survival of probiotics due to the protection of cells by microencapsulation and the promoting effect of LAC on the probiotics growth. However, yoghurt with synbiotic microcapsules showed a reduced quality compared to controls over the storage period. This study had shown that microencapsulation and addition of LAC help to enhance the survival of probiotic stains in yoghurts during storage, but had a negative relationship between the improvement of yoghurt quality and the addition of synbiotic microcapsules.

研究了十种商业益生元对四种乳酸杆菌菌株生长能力的影响，以开发出一种合生素产品。计算益生元得分以评估与潜在病原体相比刺激乳酸杆菌生长的益生元的能力。尽管低聚半乳糖（GOS）和乳糖醇（LAC）均可促进生长，但LAC对于四种乳酸菌菌株的益生元得分最高。评估了干酪乳杆菌30-1和LAC在模拟胃肠道条件下形成的封装的合生元的存活率。15克l ^-1LAC提供了有效的保护，封装效率为72.62％，日志记录减少了3.65。然后将微胶囊添加到酸奶中，结果表明由于微囊化对细胞的保护以及LAC对益生菌生长的促进作用，益生菌的存活率提高了。但是，与对照相比，具有合生素微胶囊的酸奶的质量下降了。这项研究表明，微囊化和添加LAC有助于提高酸奶中益生菌污渍在储存过程中的存活率，但在酸奶质量的改善与添加合生素微胶囊之间却存在负相关关系。