Application of Probiotics from Mongolian Dairy Products to Fermented Dairy Products and Its Effects on Human Defecation

We screened suitable lactic acid bacteria (LAB) strains for use in fermented dairy products by analyzing milk fermented with 10 probiotic LAB strains from Mongolian dairy products. Lactobacillus paracasei paracasei strain 06TCa19 was selected because of its favorable effects on pH, lactic acid produ...

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Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013, Vol.19(2), pp.245-253
Main Authors: TAKEDA, Shiro, FUJIMOTO, Ryoji, TAKENOYAMA, Shin-ichi, TAKESHITA, Masahiko, KIKUCHI, Yukiharu, TSEND-AYUSH, Chuluunbat, DASHNYAM, Bumbein, MUGURUMA, Michio, KAWAHARA, Satoshi
Format: Article
Language:English
Subjects:
fermented dairy products
human defecation
Lactobacillus
Mongolian dairy product
Probiotics
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Summary:We screened suitable lactic acid bacteria (LAB) strains for use in fermented dairy products by analyzing milk fermented with 10 probiotic LAB strains from Mongolian dairy products. Lactobacillus paracasei paracasei strain 06TCa19 was selected because of its favorable effects on pH, lactic acid production, and viable bacterial numbers after fermentation of skim milk. Then, we prepared 06TCa19 and control fermented milks and conducted a randomized, double-blind crossover study with 46 healthy women to determine the effects of the strain on human defecation. The ingestion of 06TCa19 fermented milk improved the subjects’ fecal characteristics, including shape and color. Analysis of stool samples from 8 subjects revealed that L-lactic acid levels and Lactobacillus and Bifidobacterium numbers increased. Moreover, strain 06TCa19 was suggested to reach and survive in the intestines, and is, therefore, suitable for fermented dairy products and can potentially improve human defecation.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.19.245