The effects of ripening stages of banana blossom on promoting the growth Bifidobacterium adolescentis ATCC-15703

Effects of ripening stages of banana blossom on promoting the growth Bifidobacterium adolescentis ATCC-15703

Name: Tanpitcha Kansamrit

keyword: Banana Blossom

MeSH: Fiber in human nutrition

Classification :.DDC: e-thesis

; Dietary Fiber

MeSH: Prebiotics -- 170602

MeSH: Probiotics

LCSH: Fiber in human nutrition

LCSH: Prebiotics -- 170602

LCSH: Probiotics

Abstract: This research investigates the impact of different ripening stages of banana blossom (Musa Sapientum Linn.) on promoting the growth of Bifidobacterium adolescentis ATCC – 15703. Banana blossom is rich in dietary fiber (DF), particularly resistant starch (RS), known for its potential health benefits including low glycemic index and prevention of chronic diseases. The study employed various probiotic property measurements including colony count, pH changes, % titratable acidity, and antimicrobial activity against E. coli. Results indicate a significant promotion of Bifidobacterium adolescentis growth in modified broth supplemented with banana pulp flour, with ripeness levels affecting colony counts and pH changes. Additionally, the supernatant from Bifidobacterium adolescentis exhibited significant inhibitory effects on E. coli growth, with variation based on ripeness levels. These findings suggest that the ripening stage of banana blossom plays a crucial role in promoting probiotic growth and antimicrobial activity, highlighting its potential as a functional food ingredient

มหาวิทยาลัยแม่ฟ้าหลวง. ศูนย์บรรณสารและสื่อการศึกษา

Address: เชียงราย

Email: library@mfu.ac.th

Name: Parama Pratummas

Role: Advisor

Created: 2023

Modified: 2567-08-13

Issued: 2567-08-13

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-thesis

tha

DegreeName: Master of Science

Level: Master's Degree

Descipline: Anti-Aging and Regenerative Medicine

Grantor: Mae Fah Luang University

©copyrights มหาวิทยาลัยแม่ฟ้าหลวง

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	138282.pdf	7.4 MB	3	2025-10-03 15:55:43

ใช้เวลา

0.034281 วินาที