Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum of Fecal Microflora of Human Volunteers

Kim, Moo-Key;Kim, Min-Jeong;Cho, Jang-Hee;Shin, Dong-Hwa;Lee, Hoi-Seon

  • Published : 20030200
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Abstract

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 Bifidobacterium, Clostridium perfringens, Escherichia coli, and Lactobacillus were $6.78 {\pm}0.61, \;5.84{\pm}0.72,\;6.38 {\pm}0.72,\;and\;7.31{\pm}0.84$ (Log CFU/g wet feces), respectively. During the administration of FVB, the numbers of Bifidobacterium and Lactobacillus were $8.58{\pm}0.52\; and \;9.05{\pm}0.55$, whereas those of C. peifringens and E. coli were $3.87{\pm}0.65\; and \;5.75{\pm}0.64$, respectively. By the administration 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.

Keywords

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