The effects of Lactobacillus isolated from funazushi (salted and fermented crusian carp) on the fecal microflora and metabolic products were studied in rats.
Mixed cultures containing the following viable cell levels per day of Lactobacillus were administered in rats: L. alimentarius, 10⁸; L. plantarum, 10¹⁰; L. sake, 10¹⁰; L. sanfrancisco, 10¹⁰; and L. kefir, 10¹⁰. On days 7 and 14 of lactobacilli administration, the number of fecal Lactobacillus tended to increase, while Enterobacteriaceae and Staphylococcus significantly decreased (p<0.05). The concentration of fecal ammonia and short-chain fatty acids, and the fecal pH values did not change markedly during lactobacilli administration. The amount of daily fecal evacuation significantly increased (p<0.05) during the test period.