Fundamental Food Microbiology, Third Edition - Fuad Fathir

218 FUNDAMENTAL FOOD MICROBIOLOGY
Table 15.1 Viable Cell Counts (CFUs) of Lab. acidophilus in Commercial Probiotic
Products
Product Type
Health Products (Dry)
Claimed Actual
H1 Not specified 1.5 ¥ 103 c No
H2 1 ¥ 108 1.6 ¥ 103 c No
H3 4 ¥ 108 7.3 ¥ 102 c No
H4 Not specified 2.5 ¥ 106 c No
and many are not of intestinal origin. Before selecting a strain for a study, one needs
to be sure, through testing by recommended methods, that the strain being used is
what it is supposed to be.
H. Expertise in Research Areas
CFUs/g a
Lack of an understanding in research in the areas of microbiology, gastroenterology,
immunology, oncology, and related fields may result in faulty experimental design
and interpretation of data. In addition, differences in response by humans and animals
in feeding trials can produce data of little value. Such studies are not expected to
produce reproducible results.
Research conducted by considering these factors will help reduce bacterial variability.
This, in turn, will help compare results of different studies and determine
whether the health benefits of these bacteria are real or imaginary.
VI. CURRENT DEVELOPMENTS
Beneficial b
Pharmaceutical Products (Dry)
P1 Not specified 4.8 ¥ 106 Maybe
P2 Not specified 1.3 ¥ 108 Yes
P3 5 ¥ 109 3.2 ¥ 109 Yes
P4 2 ¥ 107 2.2 ¥ 103 No
a Three samples from separate batches for each product type were enumerated for CFUs/ml
in MRS-agar supplemented with 0.15% oxgall. Average results are presented. (From
Marteau, P. and Rambaud, J.-E., FEMS Microbiol. Rev., 12, 207, 1993.)
b A strain, with proven record of benefit, needs to be consumed at 10 8–9 viable cells/day for
the expected results. On that basis only, consumption of P2 and P3 (provided the strains
are beneficial types) can be expected to produce benefit.
c The samples had (differed with products) coliform, lactose-negative Gram-negative rods,
Bacillus spp., and cocci. This suggests unsanitary practices in the production of these
products.
Diverse types of probiotic products are now available in the market, and their
consumption has gained popularity, especially in some European and South East
Asian countries. Although a long list of health benefits are claimed by manufacturers,
most have not been authenticated by well-designed scientific studies. In addition, as
mentioned before, many products do not use species and strains that have been