Effects of a milk drink fermented with Lactobacillus gasseri NY0509 and Lactobacillus casei NY1301 on fecal microflora in healthy volunteers

Abstract

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 65 ml/day for 11 days and then 195 ml/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 195 ml/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.