This study aimed to examine the influence of two prebiotics, fructo-oligosaccharides (FOS) and xylo-oligosaccharides (XOS), on probiotic properties (resistance to low pH and bile salt, hydrophobicity and auto-aggregation), metabolites production, and antimicrobial activity of probiotic Lactiplantibacillus (L. pentosus S42 and L. plantarum S61) and Levilactobacillus (L. brevis S27) strains isolated from fermented olive. The results demonstrated the ability of strains to ferment XOS more than FOS as a sole carbon source, resulting in pH reduction. The prebiotics (FOS and XOS) significantly increased (p < 0.05) their survival in gastro-intestinal conditions (low pH and 0.3% of bile salts), as well as their hydrophobicity, auto-aggregation and production of proteins, compared to glucose (control). The major organic acids produced by Lactiplantibacillus and Levilactobacillus strains, were oxalic, malic and lactic acids from FOS, XOS and glucose, respectively. No antimicrobial activity was observed from cell-free supernatant (CFS) of Lactiplantibacillus and Levilactobacillus strains obtained from FOS. In the presence of XOS the organic acids, produced by Lactiplantibacillus and Levilactobacillus strains, were more diverse with high contents, and exhibited higher antifungal and antibacterial activities, more than that of FOS and glucose. The combination of L. plantarum S61 and XOS demonstrated the highest inhibition zones ranges of 20.7-22.2 mm against pathogenic bacteria and 29.2-30 mm against yeasts. This combination can be used in production of antifungal preservatives and pharmaceuticals, against pathogenic and spoilage yeasts.

中文翻译：

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益生元（低聚果糖和低聚木糖）调节从传统发酵橄榄中分离出的乳酸菌和乳酸杆菌菌株的益生菌特性

本研究旨在检测两种益生元、低聚果糖 (FOS) 和低聚木糖 (XOS) 对益生菌特性（耐低 pH 值和胆盐、疏水性和自动聚集）、代谢物产生和抗菌活性的影响从发酵橄榄中分离的益生菌乳酸杆菌（L. pentosus S42 和 L. plantarum S61）和 Levilactobacillus（L. brevis S27）菌株。结果表明，作为唯一碳源，菌株发酵 XOS 的能力比 FOS 多，从而导致 pH 值降低。与葡萄糖相比，益生元（FOS 和 XOS）显着增加（p < 0.05）它们在胃肠道条件下的存活率（低 pH 值和 0.3% 的胆汁盐），以及它们的疏水性、自动聚集和蛋白质的产生。控制）。Lactiplantibacillus 和 Levilactobacillus 菌株产生的主要有机酸分别是来自 FOS、XOS 和葡萄糖的草酸、苹果酸和乳酸。从 FOS 获得的乳酸杆菌和 Levilactobacillus 菌株的无细胞上清液 (CFS) 中未观察到抗微生物活性。在XOS存在下，乳酸杆菌和乳酸杆菌菌株产生的有机酸种类更多，含量高，表现出更高的抗真菌和抗菌活性，高于低聚果糖和葡萄糖。L. plantarum S61 和 XOS 的组合表现出最高的抑制区范围，对病原菌的抑制范围为 20.7-22.2 毫米，对酵母菌的抑制范围为 29.2-30 毫米。这种组合可用于生产抗真菌防腐剂和药物，以对抗致病和腐败酵母。