Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model

Food Research International

Volumn 99, Issue , 2017, Pages 315-327

  Freire, Fernanda Campos ^a   Adorno, Maria Angela Tallarico ^b   Sakamoto, Isabel Kimiko ^b   Antoniassi, Rosemar ^c   Chaves, Ana Carolina Sampaio Dória ^c   dos Santos, Karina Maria Olbrich ^c   Sivieri, Katia ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

Functional foods; Grape pomace; Phenolic compounds; Prebiotics; Probiotics; SHIME

Indexed keywords

AGENTS; ANTIOXIDANTS; BEVERAGES; CHAINS; DAIRY PRODUCTS; FERMENTED MILK; FUNCTIONAL FOOD; PHENOLS; WINE;

AMMONIUM CONCENTRATIONS; ANTI-OXIDANT ACTIVITIES; GRAPE POMACE; MICROBIAL COMPOSITION; PHENOLIC COMPOUNDS; PREBIOTICS; PROBIOTICS; SHORT-CHAIN FATTY ACIDS;

FATTY ACIDS;

AMMONIA; ANTIOXIDANT; OLEIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; PREBIOTIC AGENT; PROBIOTIC AGENT;

ANIMAL; COLON; COMPARATIVE STUDY; DIETARY FIBER; FERMENTED DAIRY PRODUCT; GOAT; HUMAN; INTESTINE FLORA; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; STREPTOCOCCUS THERMOPHILUS; VITIS;

AMMONIA; ANIMALS; ANTIOXIDANTS; COLON; CULTURED MILK PRODUCTS; DIETARY FIBER; GASTROINTESTINAL MICROBIOME; GOATS; HUMANS; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; OLEIC ACID; PHENOLS; PLANT EXTRACTS; PREBIOTICS; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; VITIS;

EID: 85020100689     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.028     Document Type: Article

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