Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus
2019
Prayogi Sunu | Dwi Sunarti | Luthfi Djauhari Mahfudz | Vitus Dwi Yunianto
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.
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