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萃取自龍鬚菜之瓊脂在80℃下經0.01 M鹽酸水解3 hr後，經氫氧化鈉調整pH值至6所得之水解物對乳酸菌益生性最佳。與菊苣醣進行16株乳酸菌的益生性之比較，發現瓊脂酸水解物對2株雙歧桿菌、4株乳酸桿菌與1株嗜熱鏈球菌(Streptococcucs (S.) thermophilus)的益生效果優於菊苣醣；僅有1株雙歧桿菌是菊苣醣效果較佳，其餘菌株則無差異。以上述6株乳酸菌作為優酪乳發酵菌酛，經添加1%瓊脂水解物與菊苣醣經24 hr發酵後，測定其生菌數可達12個對數期，pH及可滴定酸分別約在4.5與0.6%以上。比較其抗氧化能力，結果顯示瓊脂水解物抗氧化能力優於菊苣醣，尤其以SOD-like活性表現最佳(瓊脂水解物組：94.242.25%；菊苣醣組：30.546.55%)，此能力是來自瓊脂水解物本身，菊苣醣本身則無任何抗氧化能力。4℃儲存14天後，各組生菌數仍可維持在12個對數期，顯示上述菌酛穩定性佳。綜合上述結果顯示除了瓊脂水解物本身具有乳酸菌的益生性外，添加於優酪乳中亦具有特定生理功能。

Agar extracted from Gracilaria was hydrolyzed by 0.01 M HCl at 80oC and neutralized to about pH 6 by NaOH to produced a better hydrolysate on the prebiotic effects of lactic acid bacteria (LAB). Prebiotic effects of 16 strains of LAB revealed that agar hydrolysate group had better scores on 2 strains of bifidobacteria, 4 strains of lactobacilli, and the 1 stain of Streptococcucs (S.) thermophilus than the inulin group; only 1 stain of bifidobacteria appeared that inulin group was better, and the others strains had no significantly difference between two group. The dinking yogurt added 1% agar hydrolysate or inulin and fermented by above 6 strains of LAB for 24 hr showed the viable cell count was more than 12 log CFU/mL, and the pH and titratable acid could exceed above 4.6 and 0.6%. Agar hydrolysate group appeared better antioxidative activities than inulin groups, especially for SOD-like inhibition (agar hydrolysate: 94.242.25%; inulin: 30.546.55%). This ability was contributed from agar hydrolysate. Inulin had no any antioxidative abilities. The starters were stable at their viable cell counts that still above 12 log CFU/mL lasted out 14 days storage at 4oC. Taking the above results showed that agar hydrolysate not only had prebiotic effects on LAB, but also had specific physiological functions when added in drinking yogurt.