This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1. 3 and 5% in the fermentation medium with 15% skim milk. https://www.marcelovicente.com/product-category/skin-massage-gel/