Effects of a Milk Drink Fermented with Lactobacillus gasseri NY0509 and Lactobacillus casei NY1301 on Fecal Microflora in Healthy Volunteers.

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  • Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＮＹ０５０９およびＬａｃｔｏｂａｃｉｌｌｕｓ　ｃａｓｅｉ　ＮＹ１３０１発酵乳酸菌飲料の健常成人の糞便内菌叢に及ぼす影響
  • Lactobacillus gasseri NY0509 オヨビ Lactobacillus casei NY1301 ハッコウ ニュウサンキン インリョウ ノ ケンジョウ セイジン ノ フンベン ナイキンソウ ニ オヨボス エイキョウ

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Effects of the fermented milk drink prepared with Lactobacillus gasseri NY0509 and Lactobacillus casei NY1301 on fecal microflora and fecal properties were investigated in six healthy volunteers (male : average 37.5 years). Intake volumes of the fermented milk drink were 65ml/day for 11 days and then 195ml/day for 9 days continuously. A significant increase in the viable cell number of fecal Lactobacillus was observed during the intake of the fermented milk drink. Both the number and the proportion of fecal Bifidobacterium in the fecal microflora were also increased. The frequency of occurrence of Clostridium perfringens in feces decreased by fermented milk drink intake. In Lactobacillus spp., the number and ratio of L. gasseri showed a tendency to increase during the intake, and L. casei also was detected at the dose of 195ml/day. The number of B. adolescentis-group and B. longum was increasing over a period of the intake. Furthermore, the fecal pH during the intake was kept lower than those before and after the intake.

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