Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure

LWT

Volumn 105, Issue , 2019, Pages 355-362

  Pérez Burillo, Sergio ^a   Mehta, Trupthi ^b   Pastoriza, Silvia ^a   Kramer, Denise Lynette ^b   Paliy, Oleg ^b   Rufián Henares, José Ángel ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b WRIGHT STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Fermented sausage; Gut microbiome; Prebiotic; Short chain fatty acids

Indexed keywords

ANTIOXIDANTS; FERMENTATION; FIBERS; MEATS; PLANT EXTRACTS; POLYSACCHARIDES; PROBIOTICS;

COMMUNITY STRUCTURES; DRY FERMENTED SAUSAGE; FERMENTED SAUSAGES; MICROBIOME; PREBIOTICS; PROBIOTIC LACTOBACILLI; SHORT CHAIN FATTY ACIDS (SCFAS); SHORT-CHAIN FATTY ACIDS;

FATTY ACIDS;

EID: 85061653904     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.02.006     Document Type: Article

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