Based on previously established probiotic function of Lactiplantibacillus pentosus SC65, this study aimed to produce synbiotic yogurt using L. pentosus SC65 as a probiotic and fructooligosaccharide (FOS) as a prebiotic. Functional properties of the resulting yogurt were evaluated after incubating for 21 days. The pH of the yogurt slightly decreased with the increase in incubation time, whereas titratable acidity and lactic acid production increased. Syneresis degree in the FOS-containing yogurt decreased as the water-holding capacity increased. Moreover, the antioxidant effect of probiotic-supplemented yogurt was higher than that of nonprobioticsupplemented yogurt. In addition, RAW 264.7 macrophages showed higher nitric oxide production when treated with probiotic or synbiotic yogurt than when treated with probiotic alone, suggesting that probiotic or synbiotic yogurt is beneficial to human health. Therefore, L. pentosus SC65 shows promise as a candidate ingredient for synbiotic yogurt.

Abstract
Introduction
    Materials and Methods
    LAB culture
    Yogurt production
    Quantification of lactic acid
    Syneresis and water-holding capacity
    Functional characteristics
    Statistical analysis
Results and Discussi
    LAB viability, pH, and titratable acidity
    Lactic acid content
    Syneresis and WHC
    Functional characteristics
Conclusion
ORCID
Conflict of interests
Acknowledgements
Data availability
Authorship contribution statement
Ethics approval
References

• Sulhee Lee(Korean Culture Center of Microorganisms, Seoul 03641, Korea)
• Yoonjeong Cho(Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea)
• Huijin Jeong(Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea)
• Young-Seo Park(Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea) Corresponding author