In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota

British Journal of Nutrition

Volumn 116, Issue 6, 2016, Pages 1116-1124

  Perez Lopez E ^a   Cela, D ^b   Costabile, A ^b,c   Mateos Aparicio, I ^d   Ruperez P ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

^c UNIVERSITY OF ROEHAMPTON   (United Kingdom)

^d UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Fermentation; Food by products; Hydrostatic pressure; Microbiota; Okara; Prebiotics; Ultraflo L enzyme

Indexed keywords

FRUCTOSE OLIGOSACCHARIDE; LACTIC ACID; PREBIOTIC AGENT; RNA 16S; SHORT CHAIN FATTY ACID;

ANAEROBIC FERMENTATION; ARTICLE; BACTERIAL GROWTH; BACTEROIDES; BIFIDOBACTERIACEAE; CELL WALL; CLOSTRIDIA; DIETARY FIBER; FECES MICROFLORA; FLUORESCENCE IN SITU HYBRIDIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; INOCULATION; INTESTINE; LACTOBACILLUS; NONHUMAN; OKARA; PH MEASUREMENT; SOYBEAN; ANALYSIS; CHEMISTRY; FECES; FERMENTATION; FOOD HANDLING; HUMAN; MICROBIOLOGY; MICROFLORA;

DIETARY FIBER; FECES; FERMENTATION; FOOD HANDLING; HUMANS; LACTIC ACID; MICROBIOTA; PREBIOTICS; SOYBEANS;

EID: 84980347603     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114516002816     Document Type: Article

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