Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

Figure 4

Prebiotic effects of various concentrations of mango peel powder (MPP) on the number (log colony-forming units (CFU)/mL) of tested individual probiotic bacteria; (a) Lacticaseibacillus rhamnosus NCDC347; (b) Limosilactobacillus fermentum NCDC143; enteric bacterial strains (c) Escherichia coli ATCC25922; and (d) Enterococcus faecalis NCDC114 during 48 h of incubation at 35 ± 2°C. Different lowercase letters indicate a significant difference () based on the concentration of MPP (0%, 2.5%, 5%) within the same incubation time points. Various uppercase letters indicate significant differences within the same concentrations at different incubation time points. Data are represented as mean values ± standard error (n = 3).

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