Treatment of bran containing bread by baking enzymes; effect on the growth of probiotic bacteria on soluble dietary fiber extract in vitro

Bioscience, Biotechnology and Biochemistry

Volumn 76, Issue 6, 2012, Pages 1135-1139

  Saarinen, Markku T ^a   Lahtinen, Sampo J ^a   Sørensen, Jens F ^b   Tiihonen, Kirsti ^a   Ouwehand, Arthur C ^a   Rautonen, Nina ^a   Morgan, Andrew ^c  

^a Danisco Finland Oy   (Finland)

^b DANISCO A S   (Denmark)

^c Danisco Ltd   (United Kingdom)

Author keywords

Baking enzymes; Bread; Dietary fiber; Probiotics; Wheat bran

Indexed keywords

ARABINOXYLANS; BACTEROIDES FRAGILIS; BAKING PROCESS; BIFIDOBACTERIUM STRAINS; BREAD; CLOSTRIDIUM PERFRINGENS; DIETARY FIBERS; E.COLI O157:H7; ENZYME MIXTURES; GASTROINTESTINAL TRACT; GLUCANASE; GROWTH SUBSTRATES; IN-SITU; IN-VITRO; PATHOGENIC STRAINS; PREBIOTIC EFFECT; PROBIOTIC BACTERIA; PROBIOTIC STRAIN; PROBIOTICS; SALMONELLA TYPHIMURIUM; SOLUBLE DIETARY FIBER; SOLUBLE FIBER; SOLVENT PRECIPITATION; WHEAT BRAN; XYLANASES;

ENZYMES; ESCHERICHIA COLI; FOOD PRODUCTS; SALMONELLA;

FIBERS;

ARABINOXYLAN; CELLULASE; ENDO 1,4 BETA XYLANASE; PROBIOTIC AGENT; TRIACYLGLYCEROL LIPASE; VEGETABLE PROTEIN; XYLAN;

ARTICLE; BACTEROIDES FRAGILIS; BIFIDOBACTERIUM; BIOSYNTHESIS; BREAD; CLOSTRIDIUM PERFRINGENS; DIETARY FIBER; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY;

BACTEROIDES FRAGILIS; BIFIDOBACTERIUM; BREAD; CELLULASES; CLOSTRIDIUM PERFRINGENS; DIETARY FIBER; ENDO-1,4-BETA XYLANASES; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LIPASE; PLANT PROTEINS; PROBIOTICS; XYLANS;

EID: 84862728248     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.110977     Document Type: Article

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