Impact of oligosaccharides on probiotic properties and B vitamins production: a comprehensive assessment of probiotic strains

Summary From recent literature and research studies, it has been found that some bacterial strains have abilities with probiotic activities to produce B vitamins, which play essential roles in maintaining human health. Oligosaccharides can promote the beneficial microbes, however, the specific effects of oligosaccharides on B vitamins-producing ability of probiotic strains have not been clarified. This study evaluated the effect of different oligosaccharides on the probiotic properties and B vitamin-producing ability of 21 selected probiotic strains. The obtained results suggested that the strains could utilise oligosaccharides as the sole carbon source, and the hydrophobicity, auto-aggregation, and biofilm formation of probiotic strains were specific regulated after fermentation with different oligosaccharides. In particular, the oligosaccharides had different influences on the levels of extracellular B vitamins produced by probiotic strains. These findings provide the foundation for studies on the B vitamins-producing probiotic strains and their application in functional foods to prevent B vitamins deficiency.