Study Of The Dioscoreae Rhizoma Effects On The Survival Of Bacillus Subtilis Atcc 31578 For Oral Suspension Development

Abstract

The promise of probiotics to alleviate a variety of health problems has led to their extensive commercialization in the last several decades. Bacillus subtilis has been extensively employed in the production of digestive enzymes. yet this strain might make an effective oral suspension despite the fact that no product has been conducted yet. Hence, this study aims to develop a product by merging the therapeutic components of Dioscoreae rhizoma and Bacillus subtilis ATCC 31578. In order to determine the specific components of this herb that may be associated with B. subtilis, an analysis must be conducted on both starch and non-starch components to assess their impact on the survival of this strain. Simultaneously, the study also examined sorbitol as a means to achieve the desired level of sweetness in the product. In order to assess the impact of these components on the survival of B.subtilis, it is necessary to dilute the specimens and count the total colony-forming units (CFU) using the Kock technique. After numerous iterations and extensive utilization of statistical analysis, the initial result indicated that B.subtilis ATCC 31578 exhibited the highest nutritional uptake from the mixture comprising starch and sorbitol. Additionally, the solution's stability was demonstrated through the study of mean, standard deviation, and ANOVA. The experiment results indicate that the optimal concentration of these two ingredients is 1% Dioscoreae rhizoma starch and 2% Sorbitol. This is due to the fact that the solution satisfies the criteria of being abundant in nutrients for B.subtilis and meeting the stabilization requirements through numerous tests