Milk fermented with yogurt cultures and Lactobacillus gasseri SBT2055 (LG2055: Strain Yukijirushi) compared with yogurt: Influence on intestinal microflora and bowel habits of healthy young women

Abstract

A randomized, controlled, crossover study was carried out to compare the antiflatulent effects of fermented milk prepared by yogurt cultures of Lactobacillus delbrueckii subsp. bulgaricus SBT0164 (LB0164) and Streptococcus thermophilus SBT1035 (ST1035) in the presence (GBT) or absence (traditional yogurt: BT) of Lactobacillus gasseri SBT2055 (LG2055). Twenty-five healthy college women participated in this study. Fecal output and fecal water content normalized during the period they consumed of either type of fermented milk, however, the frequency of defecation normalized only when they consumed GBT. Simultaneously, amelioration of the intestinal microflora was observed only during the period they consumed GBT. These results suggested that GBT had a better laxative effect than BT and alleviated constipation without causing discomfort. LG2055 is considered to be responsible for the beneficial effects of GBT.