Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 590-594

  Yang, Bao ^a   Prasad, K Nagendra ^b   Xie, Haihui ^a   Lin, Sen ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Gas chromatography; Oligosaccharide; Prebiotic effect; Soy sauce lees

Indexed keywords

ANTIOXIDANT ACTIVITIES; DOSE-DEPENDENT; GROWTH-PROMOTING EFFECTS; HEALTH EFFECTS; HUMAN BEING; LACTIC ACID BACTERIA; LACTOBACILLUS BULGARICUS; MOLAR PERCENTAGE; MOLECULAR CHAINS; PREBIOTIC EFFECT; RADICAL SCAVENGING ACTIVITY; SOY SAUCE; STREPTOCOCCUS THERMOPHILUS; STRUCTURAL CHARACTERISTICS; THERMOPHILUS;

GAS CHROMATOGRAPHY; GLUCOSE; LACTIC ACID;

OLIGOSACCHARIDES;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; MANNOSE; MONOSACCHARIDE; NITROGEN; OLIGOSACCHARIDE; PREBIOTIC AGENT; SCAVENGER; XYLOSE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BIOLOGICAL ACTIVITY; CARBOHYDRATE ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DOSE RESPONSE; FOOD; GAS CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PROTEIN CONTENT; PURIFICATION; SOY SAUCE; STREPTOCOCCUS THERMOPHILUS; STRUCTURE ANALYSIS;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 78650679653     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.048     Document Type: Article

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