Evaluation of the bacterial vaginal flora of 20 postmenopausal women by direct (Nugent score) and molecular (polymerase chain reaction and denaturing gradient gel electrophoresis) techniques
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Consumers are becoming more interested in incorporating healthy foods into their diet. Both Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 are probiotic agents with proven therapeutic properties. Dairy products such as yogurt are a good vehicle to transfer these beneficial microorganisms to consumers; however, to date, little work has been done on measuring the acceptability of probiotic dairy products compared with regular yogurt. Consumer taste panels were conducted to evaluate and compare the sensory properties of probiotic and standard yogurt. The results showed that the appearance, flavor, texture, and overall quality of probiotic 1% fat yogurt were comparable and similar to standard 1% fat yogurt (control). The standard yogurt with higher fat content (3.25%) was rated better (P < .05) than the low-fat yogurts. These findings indicate acceptability of probiotic yogurt containing L rhamnosus GR-1 and L reuteri RC-14 among consumers. © 2006 Elsevier Inc. All rights reserved.