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(2020) 36:185

ORIGINAL PAPER

The prebiotics (Fructo‑oligosaccharides and Xylo‑oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive Houssam Abouloifa1 · Nastaran Khodaei2 · Yahya Rokni1 · Salwa Karboune2 · Milena Brasca3 · Guy D’Hallewin4 · Riadh Ben Salah5 · Ennouamane Saalaoui1 · Abdeslam Asehraou1  Received: 5 June 2020 / Accepted: 11 November 2020 © Springer Nature B.V. 2020

Abstract 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 

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