Skip to main content

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).