Table 2. Changes in pH after performing incubation of the media.
| Glucose | Fructose | Sucrose | 1-Kestose | FOS | Fuji FFSC inulin | Fuji FF inulin | Inulin | |
| Lactobacillus paracasei JCM1171T | 3.89 | 3.96 | 3.91 | 3.99 | 4.01 | 5.88* | 5.96* | 5.84* |
| Lactobacillus paracasei JCM8130T | 3.94 | 3.88 | 4.02 | 4.05 | 4.05 | 5.91* | 5.78* | 5.81* |
| Lactobacillus paracasei DSM 20020 | 4.02 | 3.98 | 3.89 | 4.05 | 4.11 | 4.09 | 4.14 | 4.12 |
| Lactobacillus delbrueckii TU-1 | 3.91 | 3.96 | 3.95 | 4.07 | 4.12 | 4.27 | 4.08 | 4.89 |
| Lactobacillus delbrueckii JCM 1002T | 3.87 | 4.01 | 3.91 | 4.15 | 4.21 | 4.25 | 4.15 | 5.14 |
| Lactobacillus delbrueckii JCM 1012T | 3.88 | 4.05 | 3.91 | 4.21 | 4.22 | 4.29 | 4.21 | 4.87 |
| Lactobacillus delbrueckii JCM 1248T | 3.97 | 4.06 | 4.01 | 4.12 | 4.15 | 4.11 | 4.25 | 4.98 |
pH levels were measured after 48 hr incubation in MRS or mMRS containing fructose, sucrose, 1-kestose, FOS, Fuji FFSC inulin, Fuji FF inulin, or inulin. Values presented are averages of 3 replicates. *, No growth was seen.