Effect of Combination of Prebiotics and Sugars on the Growth, Survivability, Low-Temperature Storage and in Vitro Gastrointestinal Tolerance of Lactobacillus casei, Lactiplantibacillus plantarum, Bifidobacterium longum, and Bifidobacterium breve

Commercial functional food products containing probiotics with value-added carbohydrates are becoming more popular. Such food products are being formulated rigorously, which could improve the overall quality. Therefore, it is imperative to understand the impact of these carbohydrates on the probiotic quality. This study showed that careful selection and combinations of carbohydrates and sugars could positively impact the probiotic quality during fermentation, storage, and gastrointestinal tolerance.