Effect of special Hungarian probiotic kefir on faecal microflora

Table 1 Composition of kefirs

Components	Kefir: control product	Biofir
Fat content	3.5%	3.5%
Prebiotic content	-	0.4%
Number of microbes x 106 Cfu
Lactobacilli	0.15	1.48
Streptococci	165.00	227.50
Yeasts	0.40	0.18

Table 2 Germ groups and cultures used in study

Germ groups	Cultures
All germs	Plate count skim milk agar
Streptococci	M-17-agar according to Terzaghi
Lactobacilli	MRS-agar De Man, according to Rogosa and Sharpe
Bifidobacteria	MGLP modified Garche agar
Bacteroids	Anaerob blood agar base according to CDC
Coliforms	Violet red bile (VRB) agar
Escherichia coli	Lauryl sulfate broth
	Eosin methylene-blue lactose sucrose (EMB) agar
Enterobacteria	Violet red bile dextrose (VRBD) agar according to Mossel
-Lactose- positive	Hektoen enteric agar
Lactose-negative
Enterococci	Citrate azide tween carbonate (CATC) agar base
Anaerob spora	Reinforced clostridial agar
	Anaerobic agar according to Brewer
Yeasts and moulds	Yeast 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 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