Impact of microbial transformation of food on health-from fermented foods to fermentation in the gastro-intestinal tract

Current Opinion in Biotechnology

Volumn 22, Issue 2, 2011, Pages 211-219

  van Hylckama Vlieg, Johan ET ^a   Veiga, Patrick ^a   Zhang, Chenhong ^b   Derrien, Muriel ^a   Zhao, Liping ^b  

^a Shanghai Jiao Tong University ^*  (France)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVE MOLECULES; BENEFICIAL EFFECTS; BIOTRANSFORMATION REACTIONS; FERMENTED FOODS; FOOD COMPONENTS; FOOD PRODUCTION; FUNCTIONAL FOODS; GASTROINTESTINAL TRACT; HUMAN BODIES; HUMAN GUTS; MICROBIAL TRANSFORMATION; MICROBIOTAS; MOLECULAR MECHANISM; MULTI-DISCIPLINARY APPROACH;

BIOCHEMISTRY; FERMENTATION; MICROORGANISMS; NUTRITION;

HEALTH;

4 AMINOBUTYRIC ACID; ACETIC ACID; BUTYRIC ACID; COBALAMIN; CONJUGATED LINOLEIC ACID; DEOXYCHOLIC ACID; EQUOL; FOLIC ACID; HYDROGEN SULFIDE; LIPOPOLYSACCHARIDE; LITHOCHOLIC ACID; MENAQUINONE; METHANE; POLYSACCHARIDE; PREBIOTIC AGENT; PROBIOTIC AGENT; PROPIONIC ACID; SHORT CHAIN FATTY ACID; TEICHOIC ACID; YOGHURT;

BACTERIUM TRANSFORMATION; BIOSYNTHESIS; BIOTRANSFORMATION; DAIRY PRODUCT; DIETARY FIBER; ENERGY METABOLISM; FERMENTATION; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FUNCTIONAL FOOD; GASTROINTESTINAL TRACT; HEALTH STATUS; HUMAN; INTESTINE FLORA; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; MOLECULAR MECHANICS; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; PRIORITY JOURNAL; REVIEW; STREPTOCOCCUS THERMOPHILUS;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GASTROINTESTINAL TRACT; HUMANS; MODELS, BIOLOGICAL;

EID: 79954417456     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2010.12.004     Document Type: Review

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