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KMID : 1007520030120010107
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Food Science and Biotechnology
2003 Volume.12 No. 1 p.107 ~ p.111
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In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
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Kim, Moo-Key
Kim, Min-Jeong/Cho, Jang-Hee/Shin, Dong-Hwa/Lee, Hoi-Seon
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Abstract
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Changes in fecal microflora, fecal moisture, and fecal pH caused by intake of fermented vegetable beverage (FVB) fermented by Lactobacillus plantarum JCM 1149 having acid and bile tolerance were investigated. In the control, the numbers of Bifidobacteriun, Clostridium perfringens, Escherichia coli, and Lactobacillus were 6.78±0.61, 5.84±0.72, 6.38±0.72,and 7.31±0.84 (LOG CFU/g wet feces), respectively. During the administration of FVB, the numbers of Bifidobacterium and Lactobacillus were 8.58±0.52 and 9.05±0.55, whereas those of C. perfringens and E. coli were 3.87±0.65 and 5.75±0.64, respectively. By the administraction of FVB, the growth responses of beneficial bacteria such as Bifidobacterium and Lactobacillus significantly increased, whereas harmful bacteria such as C. perfringens and E. coli significantly decreased in the feces of human volunteers. Moisture content of the feces increased at the end of the 3th week of FVB intake, and the fecal pH decreased with FVB intake. Results reveal that daily intake of FVB may normalize disturbed physiological functions, which result in altering the growth and composition of the microbial community within the intestinal tract.
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