Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus

AIM: The study aimed to examine the ability of prebiotic concentrations to increase the growth of probiotic bacteria in vitro. MATERIALS AND METHODS: The probiotics used were Lactobacillus acidophilus and garlic (Allium sativum) extract. RESULTS: The results showed that garlic can increase the growt...

Descripción completa

Detalles Bibliográficos
Autores principales: Sunu, Prayogi, Sunarti, Dwi, Mahfudz, Luthfi Djauhari, Yunianto, Vitus Dwi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6989317/
https://www.ncbi.nlm.nih.gov/pubmed/32095058
http://dx.doi.org/10.14202/vetworld.2019.2046-2051
Descripción
Sumario:AIM: The study aimed to examine the ability of prebiotic concentrations to increase the growth of probiotic bacteria in vitro. MATERIALS AND METHODS: The probiotics used were Lactobacillus acidophilus and garlic (Allium sativum) extract. RESULTS: The results showed that garlic can increase the growth of L. acidophilus bacteria with the lowest concentration of 4% being the most effective (p<0.05). Increased fructooligosaccharide (FOS) content in garlic can increase the significant growth of L. acidophilus as a probiotic bacterium. CONCLUSION: The results showed that garlic can increase the growth of L. acidophilus bacteria by a minimum of 4% (p<0.05). Adding FOS to garlic can increase the significant growth of L. acidophilus as a probiotic bacterium.

Ejemplares similares