Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals

Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of... The chemical composition of soy milk fermented by probiotic starter (Log.11.1 CFU/ml) which consists of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium bifidum Bb-12 was studied. The percentage of each moisture, protein, fat, ash, carbohydrate and total acidity were 88.8, 4.2, 2.3, 0.82, 4.6, and 0.83, respectively, and the phytic acid rate was 0.075% after fermentation. The experimental animals were fed with 3 mL and 2 mL of soy milk fermented for 40 days. The result showed decreasing the rate of cholesterol and triglyceride in T1 treatment (3 mL of soy milk fermented) which were (114.24, 74.5 mg/deciliter) respectively compared with sample control (97.78, 124.67 mg/deciliter). The hematocrit, hemoglobin, white blood cells, thrombocytes, red blood cells, and the average quantity of hemoglobin, the size of blood cells, and the hemoglobin concentration in T1 treatment were (49.66, 14.76, 18.96, 246.3, 6.4, 16.4, 62.33, 30.53) respectively compared with those in control (42.0, 12.0, 12.6, 206.3, 6.0, 13.53, 45.33, 24.6) respectively. The standard of immunity were investigated for the experimental animals the rate of neutrophil decreased in T1 treatment which was 7.83% while in control 14.72% the rate of lymphocyte increased in T1 treatment 90.62% while decreased in control 82.0%. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Probiotics and Antimicrobial Proteins Springer Journals

Effect of Feeding Soy Milk Fermented by Probiotic Bacteria on Some Blood Criteria and Weight of Experimental Animals

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Publisher
Springer US
Copyright
Copyright © 2017 by Springer Science+Business Media New York
Subject
Chemistry; Chemistry/Food Science, general; Applied Microbiology; Microbiology; Protein Science; Nutrition
ISSN
1867-1306
eISSN
1867-1314
D.O.I.
10.1007/s12602-017-9265-y
Publisher site
See Article on Publisher Site

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