Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food

被引：93

作者：

Shimakawa, Y ^{[1
]}

Matsubara, S ^{[1
]}

Yuki, N ^{[1
]}

Ikeda, M ^{[1
]}

Ishikawa, F ^{[1
]}

机构：

[1] Yakult Cent Inst Microbiol Res, Tokyo 1868650, Japan

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2003年 / 81卷 / 02期

关键词：

Bifidobacterium breve; fermented soymilk; survival; bile; probiotic food; soy protein;

D O I：

10.1016/S0168-1605(02)00224-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degreesC 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. (C) 2003 Elsevier Science B.V. All rights reserved.

引用

页码：131 / 136

页数：6

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[1] Effects of phyto-oestrogens on tissues [J].