The Effect Allium sativum (Garlic Extract) as Prebiotic Substance on the Activity of Probiotic Bacteria Lactobacillus acidophilus Against Some Locally Isolates of Pathogenic Bacteria
Keywords:Prebiotic , probiotic, garlic extract, Lactobacillus, (MRS) medium
The aim of this study was to improve the growth and inhibitory activity of the selected Lactobacillus isolate.
A total of twenty samples of dairy products (fresh yogurt) were collected. Seven isolates of Lactobacillus
species . were obtained, and identified as three Lactobacillus fermentum, three Lactobacillus acidophilus and
one of Lactobacillus brevis. The growth of lactobacillus acidophilus was counted , also inhibitory activity of
Lactobacillus acidophilus against some pathogenic bacteria was tested) for two different incubation periods
before the addition of Allium sativum(garlic extract) as prebiotic substances. three different concentrations
of it were used by addition of it to
De Man, Rogosa and Sharpe agar (MRS) medium as prebiotic substances , and two incubation periods
(24, 48) hour. The effect of Allium sativum on the growth of probiotic bacteria was evaluated, measurement
of Lactobacillus acidophilus growth curve was done after and before adding garlic extract. For analyzing
inhibitory activity of Lactobacillus acidophilus with the Allium ,results showed that Lactobacillus acidophilus
propagated in MRS fortified with 20% and 30% v/v garlic extract with incubation period 24 hr by giving the
highest inhibition zone.
It was concluded that Lactobacillus.acidophilus isolate can grow well and exhibit good effect against Gramnegative bacteria in a medium containing garlic extract (that is added as a substrate supporting probiotic
growth and activity). also it was clear that filtrate of Lactobacillus .acidophilus isolate that propagating
in spesific broth fortified with 20% garlic extract at 48 hr incubation period produce antibacterial effect
better than 10% , it was concluded that prebiotic treatment enhance the growth of Lactobacillus acidophilus
especially at 24 hr. this may due to fructooligosaccharide content in garlic , also when propagated in MRS
without prebiotic treatment, and which may due to highly decrease in pH which cause inhibition the growth
of Lactobacillus acidophillus.
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