Fermentation of β-glucans derived from different sources by bifidobacteria: Evaluation of their bifidogenic effect

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 11, 2011, Pages 5986-5992

  Zhao, Jinyang ^a   Cheung, Peter C K ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

glucan; bifidobacteria; bifidogenic effect; fermentation

Indexed keywords

BATCH FERMENTATION; BIFIDOBACTERIA; BIFIDOBACTERIUM; BIFIDOBACTERIUM ADOLESCENTIS; BIFIDOBACTERIUM LONGUM; BIFIDOGENIC EFFECT; COLONY FORMING UNITS; CULTURE MEDIA; GLUCANS; GLYCOSIDIC LINKAGES; PH VALUE; PROPIONIC; PURE CULTURE; SHORT-CHAIN FATTY ACIDS;

ACETIC ACID; BUTYRIC ACID; FERMENTATION; PH; POLYSACCHARIDES; POPULATION STATISTICS;

BACTERIA;

BETA GLUCAN; VOLATILE FATTY ACID;

ARTICLE; BIFIDOBACTERIUM; CHEMICAL STRUCTURE; CHEMISTRY; DRUG EFFECT; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM;

BETA-GLUCANS; BIFIDOBACTERIUM; FATTY ACIDS, VOLATILE; FERMENTATION; MOLECULAR STRUCTURE;

BASIDIOMYCOTA; BIFIDOBACTERIUM ADOLESCENTIS; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS; HORDEUM;

EID: 79957997291     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200621y     Document Type: Article

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