37
Participants
Start Date
July 21, 2017
Primary Completion Date
October 2, 2017
Study Completion Date
October 9, 2017
Lactobacillus casei strain Shirota
Probiotic product were made in a Class II biosafety cabinet. Fifteen milliliters of the fermented milk food wich contains LcS were taken with a sterile syringe, and, at a subsequent time, 15 mL of sterile water were added to the probiotic product.
Lactobacillus casei strain Shirota plus inulin
The Syn-inulin products were made in a Class II biosafety cabinet. Fifteen milliliters of the fermented milk food wich contains LcS were taken with a sterile syringe, and, at a subsequent time, 3 g of inulin (BENEO GmbH) were diluted in 15 mL of sterile water and added to Syn-inulin products.
Lactobacillus casei strain Shirota plus fructans from A. salmiana
The Syn-A. salmiana products were made in a Class II biosafety cabinet. Fifteen milliliters of the fermented milk food wich contains LcS were taken with a sterile syringe, and, at a subsequent time, 3 g of fructans from A. salmiana were diluted in 15 mL of sterile water and added to Syn-A.salmiana products.
Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí City
Universidad Autonoma de San Luis Potosí
OTHER