The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats

Monika Modzelewska-Kapituła, Jan Kłobukowski, Lucyna Kłębukowska and Danuta Wiśniewska-Pantak
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Monika Modzelewska-Kapituła: Department of Meat Technology and Chemistry,
Jan Kłobukowski: Department of Human Nutrition,
Lucyna Kłębukowska: Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
Danuta Wiśniewska-Pantak: Department of Human Nutrition,

Czech Journal of Food Sciences, 2010, vol. 28, issue 2, 139-145

Abstract: The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestinal microflora of Wistar rats was investigated. The prebiotic addition to the cheese was 2.5%, whereas probiotic and synbiotic cheeses contained at least 107 CFU/g of live L. plantarum cells. The counts of Bifidobacterium sp., Lactobacillus, coliforms, and the most probable number of anaerobic proteolytic bacteria were evaluated. After a 10-day feeding experiment, significant changes (P < 0.05) were noted in the most probable number of anaerobic proteolytic bacteria spores, which was the highest in the group receiving a diet with the cheese containing the potentially probiotic strain and inulin HPX. A short-time ingestion of low doses of prebiotics or synbiotics did not alter the counts of Lactobacillus, Bifidobacterium, and coliforms in healthy rats.

Keywords: inulin; maltodextrins; rats; microflora; prebiotics; probiotics; synbiotics (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:187-2008-cjfs

DOI: 10.17221/187/2008-CJFS

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