Effects of Hot Water Extract from Fructus tribuli on Growth of Lactobacillus casei, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactobacillus bulgaricus 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 (OD600) 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.