2001 Volume 14 Issue 2 Pages 97-102
Effect of yogurt (LKM 512 yogurt) prepared Bifidobacterium lactis LKM 512, Lactobacillus delbrueckii subsp. bulgaricus LKM 1759 and, Streptococcus thermophilus LKM 1742 on fecal microflora and properties in 30 volunteers (5 males and 25 females, average age 30.1 yr, defecation frequency<4times/week) given this yogurt 100g/day for 2 weeks were analyzed. During the consumption of LKM 512 yogurt, defecation frequency was significantly increased (p<0.05) and fecal water content tended to increase. LKM 512 yogurt contained 4.7×108cfu/g of L. delburueckii subsp. bulgaricus and S. thermophilus and 5.2×107 cfu/ g of B. lactis. At week 2 of the consumption, the number of bifidobacteria in the fecal bacteria increased significantly (p<0.05) and the proportion in the total fecal bacteria also increased significantly (p<0.05) from 6.6% to 17.0%. In contrast, the difference between before the yogurt consumption and during the placebo yogurt (contained 5.0×108cfu/g of L. delburueckii subsp. bulgaricus and S. thermophilus) consumption was not significant, although the similar tendencies to LKM 512 yogurt were recognized in both the fecal microflora and defecation during the placebo yogurt consumption. The results in this study demonstrated that the consumption of LKM 512 yogurt was effective to increase the number of fecal bifidobacteria and to improve the fecal properties.
