Effects of Hot Water Extract from Fructus tribuli on Growth of <i>Lactobacillus casei</i>, <i>Lactobacillus reuteri</i>, <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus bulgaricus</i> with Material Properties

Effect of hot water extract (HWE) from Fructus tribuli on growth of Lactobacillus casei , Lactobacillus reuteri , Lactobacillus rhamnosus and Lactobacillus bulgaricus with material properties was studied by measuring optical density at 600nm (OD 600 ) and pH using MRS media as the control. The addition of HWE (v/v) was 1%, 2%, 3%, 4% and 5%. Results were as follows: addition of HWE has the significant inhibition on growth of Lactobacillus reuteri and Lactobacillus bulgaricus and the significant promotion on growth of Lactobacillus casei and Lactobacillus rhamnosus . The optimum concentration of HWE in MRS media was 2% for Lactobacillus casei and 3% for Lactobacillus rhamnosus , respectively.