Effect of fermented soy milk on the intestinal bacterial ecosystem

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Feb 28, 2005 (publication date) through Jan 12, 2025

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World Journal of Gastroenterology

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1007-9327

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

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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

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