Effect of fermented soy milk on the intestinal bacterial ecosystem.
OBJECTIVE
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<0.05) as well as the ratios of Bifidobacterium spp. and Lactobacillus spp. to Clostridium perfringens (P<0.05). The population of coliform organisms decreased (P<0.05) when subjects were in the period of fermented soy milk consumption.


CONCLUSIONS
Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics.
Cheng
I-Chi
IC
Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, (110) 250 Wu-Hsing Street, Taipei, Taiwan, China.
Shang
Huey-Fang
HF
Lin
Tzann-Feng
TF
Wang
Tseng-Hsing
TH
Lin
Hao-Sheng
HS
Lin
Shyh-Hsiang
SH
D000328:Adult; D001419:Bacteria / Q000187:drug effects*; D018592:Cross-Over Studies; D043302:Cultured Milk Products; D017753:Ecosystem; D005243:Feces / Q000382:microbiology; D006801:Humans; D007422:Intestines / Q000382:microbiology*; D019936:Probiotics / Q000008:administration & dosage; D041942:Soy Milk / Q000008:administration & dosage*