Attributes of <i>Lactobacillus acidophilus</i> as Effected by Carao (<i>Cassia grandis</i>) Pulp Powder

This study aimed to examine the prebiotic effect of <i>Carao</i> (<i>Cassia grandis</i>) pulp powder on the probiotic characteristics of <i>Lactobacillus acidophilus</i> regarding the viability, enzymatic activity, lysozyme resistance, bile and acid tolerances, and tolerance to gastric juices. <i>Carao</i> powder was used at 0% (control), 1%, 2%, and 3% (<i>w</i>/<i>v</i>). Acid and lysozyme tolerance were determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The gastric juice tolerance was determined at pH 2, 3, 4, 5, and 7 during 0 and 30 min of incubation. The protease was evaluated at 0, 12, and 24 h of incubation. The bacterial viability experiment was carried out for 10 h, taking readings every hour. Low-acidity conditions were used, and no significant differences were found between the control and the different <i>Carao</i> concentrations added to the <i>L. acidophilus</i> viability study. The <i>Carao</i> samples at 2% and 3% had significantly (<i>p</i> < 0.05) higher counts for bile and lysozyme resistance and higher protease activity when compared to control samples. On the other hand, <i>Carao</i> addition did not impact bacterial viability, acid tolerance, and gastric juice resistance. Thus, <i>Carao</i> pulp powder at different concentrations could act as a prebiotic source to enhance the development of <i>L. acidophilus</i> during gastrointestinal digestion.