Brief Reports
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World J Gastroenterol. Feb 28, 2005; 11(8): 1225-1227
Published online Feb 28, 2005. doi: 10.3748/wjg.v11.i8.1225
Effect of fermented soy milk on the intestinal bacterial ecosystem
I-Chi Cheng, Huey-Fang Shang, Tzann-Feng Lin, Tseng-Hsing Wang, Hao-Sheng Lin, Shyh-Hsiang Lin
I-Chi Cheng, Shyh-Hsiang Lin, Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, China
Huey-Fang Shang, Department of Microbiology, College of Medicine, Taipei Medical University, Taipei, Taiwan, China
Tzann-Feng Lin, Tseng-Hsing Wang, Hao-Sheng Lin, Taiwan Tobacco and Liquor Company (TTL), Taiwan, China
Author contributions: All authors contributed equally to the work.
Correspondence to: Shyh-Hsiang Lin, Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, (110) 250 Wu-Hsing Street, Taipei, Taiwan, China. lin5611@tmu.edu.tw
Telephone: +886-2-27361661-6551-126 Fax: +886-2-27373112
Received: September 8, 2004
Revised: September 10, 2004
Accepted: October 7, 2004
Published online: February 28, 2005
Abstract

AIM: To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal samples.

METHODS: A crossover experimental design was applied. Twenty-eight healthy adults completed this experiment. Each subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 wk. Fecal samples were collected from all subjects every week starting from the second week to the end of the experiment. The microorganisms analyzed were Bifidobacterium spp., Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic organisms.

RESULTS: In the period of fermented soy milk consumption, the populations of Bifidobacterium spp. and Lactobacillus spp. increased (P<0.05) as well as the ratios of Bifidobacterium spp. and Lactobacillus spp. to Clostridium perfringens (P<0.05). The population of coliform organisms decreased (P<0.05) when subjects were in the period of fermented soy milk consumption.

CONCLUSION: Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics.

Keywords: Fermented, Soy, Intestinal, Bacterial, Ecosystem