Effect of special Hungarian probiotic kefir on faecal microflora

Table 3 Effect of consumption of tested dairy products on the essential microflora in 4-wk clinical investigation

Dairy product consumed	Number of subjects	Germ group	Unit	Germ values of faece samples
				wk 0	wk 2	wk 4
Traditional Russian type of kefir	15	Total germ number (Aerobe + anaerobe)	106/g	10 585 ± 8350	7876  ± 4272	45 125 ± 19463
			Index	1.0	0.7	4.3
			106/g	220  ±  105	374 ± 179	285 ± 123
			Index	1.0	1.7	1.3
		-Streptococcus	106/g	226 ± 97	37 ± 12	164 ± 84
		-Lactobacillus	Index	1.0	0.2	0.7
		-Bifidobacterium	106/g	500 ± 205	197 ± 94	759 ± 223
			Index	1.0	0.4	1.5
			106/g	946	608	1208
			Index	1.0	0.4	1.5
		Probiotics	Ratio%	8.9	7.7	2.7
			106/g	4360 ± 2958	38 278 ± 13260	29 785 ± 12945
			Index	1.0	8.8	6.8
			106/g	134 ± 83	593 ± 94	930 ± 154
Probiotic Biofir® (Experimental)	57	Total germ number	Index	1.0	4.4	6.9
			106/g	78 ± 15	81 ± 23	96 ± 44
		-Streptococcus	Index	1.0	1.0	1.2
		-Lactobacillus	106/g	342 ± 132	3723 ± 528	20 414 ± 1564
		-Bifidobacterium	Index	1.0	10.9	59.7
			106/g	554	4397	21440
		Probiotics	Index	1.0	7.9	38.7
			Ratio%	12.7	11.5	72.0