Ivanova, LidiaMollova, DanielaDimcheva, NinaVasileva, TonkaBivolarski, VeselinNikolova, MarianaIliev, Ilia2025-11-102025-11-102025-10-221313-9940https://doi.uni-plovdiv.bg/handle/store/730This study examines glucosyl hydrolase enzymes from Lactobacilli strains isolated from probiotic foods and beverages (kefir, pickles and sauerkraut). Glycosyl hydrolases play a key role in the breakdown of complex carbohydrates, supporting gut health and finding wide biotechnological applications. During the screening stage, the metabolic potential of the strains to utilize various carbohydrates in modified, glucose-free media containing specific carbon substrates is tested. This points to the search for specific enzymes such as α-/β-glucosidase and α-/β-galactosidase. The results indicate that glycosidase activity in Lactobacillus varies by strain and is influenced by the available substrate, highlighting their potential applications in functional foods, prebiotic conversion, and the metabolism of polyphenolic compounds.englycosyl hydrolasesLactobacilluslactulosecellobioselactoseArticle