Abstract: The study evaluated legume sprouts as carriers for Lactobacillus acidophilus. Survival and/or growth of probiotics were strongly determined by germination temperature, methods of inoculation, and legume species. Compared to the initial population, an increase in the number of the probiotics was only determined in lentil and soy-bean sprouts. In lentil sprouts, growth of the probiotic microorganism was only detected in sprouts obtained from seeds imbibed in inoculums and further cultivated at 35°C (7.1× 106 CFU/ g f.m.). The number of L. acidophilus determined in soy-bean sprouts was higher - 1.07 × 107 CFU/ g f.m (25°C), 1.66 × 107 CFU/ g f.m (30°C), and 1.44 × 107 CFU/ g f.m (35°C). Soy-bean seeds were the best material for production of synbiotics (ensuring both probiotic growth and biomass accumulation). The number of probiotic microorganisms determined in the commonly consumed portions (about 10 g) classifies the obtained sprouts as probiotic functional food.
Keywords: probiotics, legumes, sprouts, l. acidophilus, synbiotics