In order to investigate the effects of yam oligosaccharides and their components on in vitro proliferation of different probiotics, ultrasonic extraction method was adopted to extract yam oligosaccharides, which were sequentially passed through activated carbon column chromatography and Sephadex LH-20 gel column chromatography. Three components of yam oligosaccharides were then obtained, with the average molecular weights of 0.74 kDa, 0.94 kDa, and 1.25 kDa. At the same time, yam oligosaccharides were used as a carbon source to proliferate and cultivate five probiotic strains: Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium adolescentis, Bifidobacterium animals ssp. lactis BB-12 and Lactobacillus reuteri. Compared with xylo-oligosaccharide medium, the OD600 value of B. animals ssp. lactis BB-12, B. bifidum and L. reuteri increased by 13.9%, 8.24% and 7.18%, respectively. Moreover, using the three components of the isolated yam oligosaccharides as carbon source, the above three probiotics were multiplied and cultured. Results showed that the yam oligosaccharides with different components had significant differences in the proliferation of different probiotics. Therefore, yam oligosaccharide is a good prebiotic and has the potential to be used in the probiotic industry.
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