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Table 3 Fecal bacterial counts (log cfu/g) in rabbits during the experimental period

From: Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

Groups T0 T60 T0 T60
  Enterococcus spp. Lactobacillus spp.
C 5.87 ± 0.08B 6.90 ± 0.01A 6.51 ± 0.02B 6.99 ± 0.02A
H 7.26 ± 0.01A 6.85 ± 0.01B 8.07 ± 0.11A 7.17 ± 0.01B
HUF 7.23 ± 0.04B 7.50 ± 0.02A 8.92 ± 0.04A 8.11 ± 0.01B
HF 6.60 ± 0.01B 7.97 ± 0.02A 7.28 ± 0.02B 8.55 ± 0.05A
HIF 5.27 ± 0.01B 7.68 ± 0.03A 7.50 ± 0.03B 8.16 ± 0.02A
  Bifidobacterium spp. Enterobacteria
C 5.46 ± 0.11B 6.56 ± 0.01A 8.81 ± 0.06A 7.86 ± 0.04B
H 8.54 ± 0.01A 6.91 ± 0.03B 8.16 ± 0.01A 6.71 ± 0.02B
HUF 9.04 ± 0.02A 7.93 ± 0.01B 8.32 ± 0.03A 6.96 ± 0.02B
HF 7.61 ± 0.01B 8.29 ± 0.02A 7.00 ± 0.05A 3.47 ± 0.05B
HIF 8.59 ± 0.03A 8.07 ± 0.12B 7.59 ± 0.23A 6.64 ± 0.05B
  Clostridium spp.   
C 8.77 ± 0.05A 7.85 ± 0.07B   
H 8.69 ± 0.01A 7.33 ± 0.01B   
HUF 8.90 ± 0.02A 7.67 ± 0.01B   
HF 7.41 ± 0.05A 7.53 ± 0.11A   
HIF 8.69 ± 0.05A 8.04 ± 0.01B   
  1. Groups: C = control, H = hypercholesterolemic, HUF = hypercholesterolemic plus unfermented soy product, HF = hypercholesterolemic plus fermented soy product, HIF = hypercholesterolemic plus isoflavone-supplemented soy fermented product. T0 = before the start of the study, T60 = end of the ingestion period. Statistical comparison of times: means with identical upper-case letters in the same row do not differ significantly (P ≤ 0.05).