| dc.description.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 | en_US |
