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  • Title: Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food.
    Author: Shimakawa Y, Matsubara S, Yuki N, Ikeda M, Ishikawa F.
    Journal: Int J Food Microbiol; 2003 Mar 15; 81(2):131-6. PubMed ID: 12457587.
    Abstract:
    We evaluated the effects of Bifidobacterium breve-fermented soymilk on probiotic function. An administered strain of B. breve strain Yakult was capable of growing in soymilk with no additives as high as 10(9) CFU/ml. During storage of the fermented soymilk at 10 degrees C for 20 days, viable counts of the strain did not change. The growth inhibition of the strain in a bile-containing medium was lessened by the addition of soy protein. In human feeding experiments, the administered B. breve was recovered at a level of over 10(9) CFU/g faeces, accompanied by an increase in the total number of bifidobacteria. These results indicate that fermented soymilk with B. breve strain Yakult could be a novel type of probiotic food.
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