Determination of some Biochemical Properties of Taraxacum scaturiginosum and Asparagus officinalis extracted with Lactobacillus plantarum

In this study analyzed the effects of Taraxacum scaturiginosum (T) and Asparagus officinalis (A) on Lactobacillus plantarum (Lp). In the study, fatty acid, flavonoid, resveratrol content, vitamin, phytosterol levels and the antimicrobial activities of T and A the fatty acid, flavonoid, resveratrol content, vitamin, phytosterol levels and antimicrobial activities of Lp extracts treated with T and A were determined and compared. For this purpose, the control (T and A), Lp treated with T and A (T+Lp, A+Lp) and Lp only cultures were used. According to experimental results; the fatty acid of the T (dandelion) and A (asparagus) extracts significantly increased after being treated with Lp whereas in the controls that the flavonoid and resveratrol levels decreased while the antimicrobial activity showed variations. Some vitamin levels of extracts significantly decreased after being treated with Lp whereas in the controls. A herbal diet is recommended to maintain the vitality of probiotic bacteria, which are necessary for a healthy life