Abstract
The effects of inulin HPX and maltodextrins, and also the potentially probiotic <I>Lactobacillus plantarum</I> 14 strain, used separately and in combination in white cheese production, on the gastrointestinal microflora of Wistar rats was investigated. The prebiotic addition to the cheese was 2.5%, whereas probiotic and synbiotic cheeses contained at least 10<SUP>7 </SUP>CFU/g of live <I>L</I>. <I>plantarum</I> cells. The counts of <I>Bifidobacterium</I> sp., <I>Lactobacillus</I>, coliforms, and the most probable number of anaerobic proteolytic bacteria were evaluated. After a 10-day feeding experiment, significant changes (<I>P</I> &lt; 0.05) were noted in the most probable number of anaerobic proteolytic bacteria spores, which was the highest in the group receiving a diet with the cheese containing the potentially probiotic strain and inulin HPX. A short-time ingestion of low doses of prebiotics or synbiotics did not alter the counts of <I>Lactobacillus</I>, <I>Bifidobacterium</I>,<I> </I>and coliforms in healthy rats.
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