Effect of fermented soy milk on the intestinal bacterial ecosystem

Advanced Search

BPG is committed to discovery and dissemination of knowledge

Home / Archive / Volume 11, Issue 8

This Article

Citation of this article

Corresponding Author of This Article

Article-Type of This Article

Open-Access Policy of This Article

Times Cited Counts in Google of This Article

Number of Hits and Downloads for This Article

All Articles published online

Item

Count

PDF

558

HTML

2839

Figures (1-1)

125

Tables (1-3)

138

Sum=3660

Feb 28, 2005 (publication date) through Apr 18, 2024

Times Cited of This Article

Journal Information of This Article

Publication Name

World Journal of Gastroenterology

ISSN

1007-9327

Publisher of This Article

Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

Brief Reports

World J Gastroenterol. Feb 28, 2005; 11(8): 1225-1227
Published online Feb 28, 2005. doi: 10.3748/wjg.v11.i8.1225

Table 2 Microorganisms analyzed and incubating media, times and temperatures.

Medium	Microorganism	Color of the colony	Incubation conditions
Bifidobacteria iodoacetate medium25 (BIM-25)	Bifidobacterium spp.	Green	48 h, 35-37 °C
Lactobacillus anaerobic MRS with bromocresol green (MRS-modified)	Lactobacillus spp.	Reddish orange	48 h, 35-37 °C
Tryptose-sulfite-D-cycloserine agar (TSC)	Clostridium perfringens	White with black center	24 h, 35-37 °C
Endo agar plates (Endo)	Coliform organisms	Metallic red	24 h, 35-37 °C
CDC anaerobe blood agar plates (CDC)	Total anaerobic organisms	White	48 h, 35-37 °C

Citation: Cheng IC, Shang HF, Lin TF, Wang TH, Lin HS, Lin SH. Effect of fermented soy milk on the intestinal bacterial ecosystem. World J Gastroenterol 2005; 11(8): 1225-1227
URL: https://www.wjgnet.com/1007-9327/full/v11/i8/1225.htm
DOI: https://dx.doi.org/10.3748/wjg.v11.i8.1225