Introduction:

Most non-spore-forming bacteria can ferment glucose to lactic acid and are thus called lactic acid bacteria (LAB). LAB are often regarded as good bacteria bringing health benefits to the human body. They can convert sugar into lactic acid. Lactic acid can acidify the environment and inhibit the growth of harmful bacteria. In addition, it can inhibit the growth of harmful tissues and the production of toxins.

Some LAB are used in industry in the production of yogurt, cheese, beer, wine, and other fermented foods. Yakult fermented milk, for example, contains millions of live bacteria, called Lactobacillus paracasei Shirota bacteria. It has strong acid resistance and can pass through the mouth to the stomach and to the small intestine. It can maintain the balance between beneficial and potentially harmful bacteria in the intestines and increase the number of beneficial bacteria in the large intestine. It can also resist bile acid and plays an important role.

Yakult is a popular nutritional drink in Japan and Taiwan. It has 1.2 gm of protein, 0.1 gm of fat, 16.7 gm of carbohydrate, and 16 mg of sodium per 100 ml of Yakult.

This experiment aims to prove that Mr. Yuan Lin, the first successfully-evolved New Human Line, can utilize the Absolutely Constant Energy Source (ACES) and the new biological engineering techniques to activate Yakult to increase its sugar content, affecting the production of lactic acid of the LAB, without any change in the molecular weight, structural formula, and conformation, at 25℃, 1.0 atm, and pH 7.0, in a confined and isolated space, and with no contact with catalysts, biologically active substances, chemical substances, and physical action forces.

Results & Discussion:

Table 1 Comparison of average sugar content (brix %) between two treatments

Figure 1 Comparison of average sugar content (brix %) between two treatments.

Table 2 Comparison of average pH values between two treatments

Statistical analysis:

From the above tables and figures, we can see that there is no significant difference in the sugar content (brix %) in the first 32 hours after treatment. After that time, the samples treated with the ACES by Mr. Yuan Lin displayed higher brix percentage than the untreated control samples. The statistical analysis showed a significant difference between these two treatments. The increase in the sugar content may be helpful to the energy metabolism and biosynthesis of the LAB.

The other focus of the experiment was on the pH value, aiming to observe if the pH value of the samples was also affected when Mr. Yuan Lin treated the samples with the ACES. If it was, it would then indicate an insufficient accuracy of this technique in controlling a single substance, i.e. the concentration of carbohydrate. From the experiment results, we can see that the pH value was not affected when Mr. Yuan Lin treated the samples with the ACES (Table 2 shows no significant difference in the pH values between the two treatments in the 72 hours after treatment.)

Conclusion:

From the experiment data, we can see a significant difference (p=0.000) in the concentration between the samples treated with the ACES by Mr. Yuan Lin and the control. It proved that Mr. Yuan Lin, the New Human Line, can utilize the ACES and the new biological engineering techniques to activate Yakult to increase its sugar content, affecting the production of lactic acid of the lactic acid bacteria (LAB) with no effect on its pH value during the activation. It represents this technique of regulating lactose with energy has reached the goal of precision.

References:

1. Lactobacillus. (2018). Retrieved from https://en.wikipedia.org/wiki/Lactobacillus
2. Hubele, N. F., Runger, G. C., & Montgomery, D. C. (1997). Engineering statistics. New York, NY: John Wiley & Sons.