Evaluation of Prebiotic Activity of Garlic Extract on Lactobacillus plantarum CMT1

Date Received: 17-05-2025

Date Accepted: 29-10-2025

Date Published: 24-11-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.11.02

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Issue: Vol. 23 No. 11 (2025): Tạp chí Khoa học Nông nghiệp Việt Nam

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CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Huyen, N., & Tu, P. (2025). Evaluation of Prebiotic Activity of Garlic Extract on Lactobacillus plantarum CMT1. Vietnam Journal of Agricultural Sciences, 23(11), 1425–1435. https://doi.org/10.31817/tckhnnvn.2025.23.11.02

Evaluation of Prebiotic Activity of Garlic Extract on Lactobacillus plantarum CMT1

Nguyen Kim Huyen 1 , Phan Thi Cam Tu (*)

  • Tác giả liên hệ: [email protected]
  • 1 Trường Đại học Cần Thơ

    • Keywords

    Extracellular enzyme, Lactobacillus plantarum, garlic extract, prebiotic

    Abstract


    This study aimed to evaluate the utilization of garlic extract and growth performance of the probiotic Lactobacillus plantarum CMT1 when using prebiotic from garlic extract as a carbon source in vitro condition. The study was conducted with five experiments: (1) evaluating the ability to digest prebiotic; (2) evaluating the growth of Lactobacillus plantarum CMT1 using garlic extract as a prebiotic; (3) evaluating the ability to inhibit pathogenic bacteria using garlic extract; (4) evaluating prebiotic activity score; and (5) determining the ability to secrete extracellular enzymes of Lactobacillus plantarum CMT1 when garlic extract was used as a carbon source. The results show that Lactobacillus plantarum CMT1 could use garlic extract as a carbon source for lactic acid fermentation. After 48 hours of culture, the growth of Lactobacillus plantarum CMT1 in the treatment supplemented with garlic extract was significantly higher than in the control. The addition of garlic extract enhanced the extracellular enzyme activities, such as amylase, protease, and leu-aminopeptidase compared to those of the control treatment. The results show that the addition of 1% garlic extract could enhance the growth of Lactobacillus plantarum CMT1 and inhibit the growth of pathogenic bacteria, Vibrio parahaemolyticus and Vibrio harveyi.

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