Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food.
We evaluated the effects of Bifidobacterium breve-fermented soymilk on probiotic function. An administered strain of B. breve strain Yakult was capable of growing in soymilk with no additives as high as 10(9) CFU/ml. During storage of the fermented soymilk at 10 degrees C for 20 days, viable counts of the strain did not change. The growth inhibition of the strain in a bile-containing medium was lessened by the addition of soy protein. In human feeding experiments, the administered B. breve was recovered at a level of over 10(9) CFU/g faeces, accompanied by an increase in the total number of bifidobacteria. These results indicate that fermented soymilk with B. breve strain Yakult could be a novel type of probiotic food.
Shimakawa
Y
Y
Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan. yasuhisa-shimakawa@yakult.co.jp
Matsubara
S
S
Yuki
N
N
Ikeda
M
M
Ishikawa
F
F
D000328:Adult; D000818:Animals; D001628:Beverages / Q000382:microbiology*; D001644:Bifidobacterium / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D001646:Bile / Q000502:physiology; D005243:Feces / Q000382:microbiology; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D008297:Male; D008875:Middle Aged; D019936:Probiotics / Q000008:administration & dosage*; D030262:Soybean Proteins / Q000494:pharmacology; D013025:Glycine max / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors
D030262:Soybean Proteins