Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus-Reference-Cited by-同舟云学术

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

Published:2019-12 Issue:12 Volume:12 Page:2046-2051
ISSN:2231-0916
Container-title:December-2019
language:en
Short-container-title:Vet World

Author:

Sunu Prayogi¹,Sunarti Dwi²,Mahfudz Luthfi Djauhari²,Yunianto Vitus Dwi²

Affiliation:

1. Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia; Department of Animal Science, Faculty of Animal Science, Boyolali University, Boyolali, Indonesia.

2. Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.

Abstract

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.

Funder

Kementerian Riset Teknologi Dan Pendidikan Tinggi Republik Indonesia

Publisher

Veterinary World

Subject

General Veterinary

Link

http://www.veterinaryworld.org/Vol.12/December-2019/22.pdf

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