Effect of fermented soy milk on the intestinal bacterial ecosystem

I. Chi Cheng, Huey Fang Shang, Tzann Feng Lin, Tseng Hsing Wang, Hao Sheng Lin, Shyh Hsiang Lin

研究成果: 雜誌貢獻文章同行評審

51 引文 斯高帕斯(Scopus)

摘要

Aim: To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal samples. Methods: A crossover experimental design was applied. Twenty-eight healthy adults completed this experiment. Each subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 wk. Fecal samples were collected from all subjects every week starting from the second week to the end of the experiment. The microorganisms analyzed were Bifidobacterium spp., Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic organisms. Results: In the period of fermented soy milk consumption, the populations of Bifidobacterium spp. and Lactobacillus spp. increased (P

原文英語
頁(從 - 到)1225-1227
頁數3
期刊World Journal of Gastroenterology
11
發行號8
出版狀態已發佈 - 二月 28 2005

ASJC Scopus subject areas

  • 消化內科

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