To what extent do increasing concentrations (0.0%- 2.0%(± 0.1%)) of common culinary spices Allium sativum (garlic), and Curcuma longa (turmeric) extracts, affect the post-Penicillin (100 µg/cm³) regrowth (±5%) of beneficial gut microbiota Lactobacillus acidophilus, as measured by OD₆₀₀ [±0.002 SD] over 48-hour period?SL
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