Rapid Communication
Copyright ©2006 Baishideng Publishing Group Co.
World J Gastroenterol. Feb 21, 2006; 12(7): 1129-1132
Published online Feb 21, 2006. doi: 10.3748/wjg.v12.i7.1129
Table 1 Composition of kefirs
ComponentsKefir: control productBiofir
Fat content3.5%3.5%
Prebiotic content-0.4%
Number of microbes x 106 Cfu
Lactobacilli0.151.48
Streptococci165.00227.50
Yeasts0.400.18
Table 2 Germ groups and cultures used in study
Germ groupsCultures
All germsPlate count skim milk agar
StreptococciM-17-agar according to Terzaghi
LactobacilliMRS-agar De Man, according to Rogosa and Sharpe
BifidobacteriaMGLP modified Garche agar
BacteroidsAnaerob blood agar base according to CDC
ColiformsViolet red bile (VRB) agar
Escherichia coliLauryl sulfate broth
Eosin methylene-blue lactose sucrose (EMB) agar
EnterobacteriaViolet red bile dextrose (VRBD) agar according to Mossel
-Lactose- positiveHektoen enteric agar
Lactose-negative
EnterococciCitrate azide tween carbonate (CATC) agar base
Anaerob sporaReinforced clostridial agar
Anaerobic agar according to Brewer
Yeasts and mouldsYeast extract glucose chloramphenicol (YGC) agar
Table 3 Effect of consumption of tested dairy products on the essential microflora in 4-wk clinical investigation
Dairy product consumedNumber of subjectsGerm groupUnitGerm values of faece samples
wk 0wk 2wk 4
Traditional Russian type of kefir15Total germ number (Aerobe + anaerobe)106/g10 585 ± 83507876  ± 427245 125 ± 19463
Index1.00.74.3
106/g220  ±  105374 ± 179285 ± 123
Index1.01.71.3
-Streptococcus106/g226 ± 9737 ± 12164 ± 84
-LactobacillusIndex1.00.20.7
-Bifidobacterium106/g500 ± 205197 ± 94759 ± 223
Index1.00.41.5
106/g9466081208
Index1.00.41.5
ProbioticsRatio%8.97.72.7
106/g4360 ± 295838 278 ± 1326029 785 ± 12945
Index1.08.86.8
106/g134 ± 83593 ± 94930 ± 154
Probiotic Biofir® (Experimental)57Total germ numberIndex1.04.46.9
106/g78 ± 1581 ± 2396 ± 44
-StreptococcusIndex1.01.01.2
-Lactobacillus106/g342 ± 1323723 ± 52820 414 ± 1564
-BifidobacteriumIndex1.010.959.7
106/g554439721440
ProbioticsIndex1.07.938.7
Ratio%12.711.572.0