This study was performed to develop a functional synbiotic yoghurt enriched with Lactobacillus brevis KU200019 and fructooligosaccharides (FOS). The yoghurts were manufactured using a commercial starter culture and labeled as C (a control without probiotics and FOS), P (L. brevis ATCC 14869), K (L. brevis KU200019), PS (L. brevis ATCC 14869 and FOS), and KS (L. brevis KU200019 and FOS). The yoghurts were stored at 4 °C for 21 days. The KS sample observed with high antioxidant, ACE-inhibitory (70.37 ± 1.19%), reactive oxygen species scavenging (2.52-fold), and immunomodulatory activities. Supplementation of probiotics or FOS did not have an adverse effect on sensory properties. These results confirmed that L. brevis KU200019 and FOS could be used in the dairy industry to improve the putative health benefits and quality of the dairy products.

进行该研究以开发富含短乳杆菌KU200019和低聚果糖（FOS）的功能性合生酸奶。酸奶使用商业发酵剂生产，并标记为C（不含益生菌和FOS的对照），P（短乳杆菌ATCC 14869），K（短乳杆菌KU200019），PS（短乳杆菌ATCC 14869和FOS），和KS（L. brevis KU200019和FOS）。酸奶在4°C下储存21天。观察到的KS样品具有高抗氧化剂，ACE抑制（70.37±1.19％），活性氧清除能力（2.52倍）和免疫调节活性。补充益生菌或FOS对感官特性没有不利影响。这些结果证实了L. brevis KU200019和FOS可用于乳制品行业，以改善假定的健康益处和乳制品的质量。