Open Access
Research (Published online: 24-12-2019)
22. Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus
Prayogi Sunu, Dwi Sunarti, Luthfi Djauhari Mahfudz and Vitus Dwi Yunianto
Veterinary World, 12(12): 2046-2051

Prayogi Sunu: 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.
Dwi Sunarti: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
Luthfi Djauhari Mahfudz: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
Vitus Dwi Yunianto: Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.

doi: www.doi.org/10.14202/vetworld.2019.2046-2051

Share this article on [Facebook] [LinkedIn]

Article history: Received: 15-08-2019, Accepted: 19-11-2019, Published online: 24-12-2019

Corresponding author: Prayogi Sunu

E-mail: prayogisunusptmsi@gmail.com

Citation: Sunu P, Sunarti D, Mahfudz LD, Yunianto VD (2019) Prebiotic activity of garlic (Allium sativum) extract on Lactobacillus acidophilus, Veterinary World, 12(12): 2046-2051.
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.