Influence of temperature on short-chain fatty acid production by pig cecal bacteria in vitro

Journal of Nutritional Science and Vitaminology

Volumn 52, Issue 1, 2006, Pages 66-69

  Kobayashi, Daisuke ^a   Sakata, Takashi ^a  

^a ISHINOMAKI SENSHU UNIVERSITY   (Japan)

Author keywords

Bacteria; Cecum; Pig; Short chain fatty acids; Temperature

Indexed keywords

ACETIC ACID; BUFFER; BUTYRIC ACID; PROPIONIC ACID; SHORT CHAIN FATTY ACID; VALERIC ACID;

ANIMAL EXPERIMENT; ARTICLE; BODY TEMPERATURE; IN VITRO STUDY; INCUBATION TEMPERATURE; LARGE INTESTINE; MALE; NONHUMAN; PH;

ACETIC ACID; ANIMALS; BACTERIA; BUTYRIC ACID; CECUM; FATTY ACIDS, VOLATILE; KINETICS; MALE; ORCHIECTOMY; PENTANOIC ACIDS; PROPIONIC ACIDS; SWINE; TEMPERATURE;

ANIMALIA; BACTERIA (MICROORGANISMS); SUS SCROFA;

EID: 33645774141     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.52.66     Document Type: Article

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