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

Prayogi Sunu; Dwi Sunarti; Luthfi Djauhari Mahfudz; Vitus Dwi Yunianto

doi:10.14202/vetworld.2019.2046-2051

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

Vet World. 2019 Dec;12(12):2046-2051. doi: 10.14202/vetworld.2019.2046-2051. Epub 2019 Dec 24.

Authors

Prayogi Sunu^{1

2}, Dwi Sunarti¹, Luthfi Djauhari Mahfudz¹, Vitus Dwi Yunianto¹

Affiliations

¹ Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
² Department of Animal Science, Faculty of Animal Science, Boyolali University, Boyolali, 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.

Keywords: Allium sativum; prebiotics; probiotics; synbiotics.