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You searched for: Subject functional properties Remove constraint Subject: functional properties Subject Lactobacillus Remove constraint Subject: Lactobacillus Subject humans Remove constraint Subject: humans Subject term functional properties Remove constraint Subject term: functional properties Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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- Lilis Nuraida
- Food science and human wellness 2015 v.4 no.2 pp. 47-55
- Enterococcus; Lactobacillus; Leuconostoc; Pediococcus; buffalo milk; cholesteremic effect; diarrhea; fermented foods; functional properties; health promotion; human health; humans; immune system; in vitro studies; lactic acid bacteria; probiotics; starter cultures
- ... Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture. This ...
- Kundi Yang; Mengyang Xu; Fanyi Zhong; Jiangjiang Zhu
- Journal of microbiological methods 2018 v.154 pp. 147-155
- Lactobacillus; data quality; digestive system; functional properties; humans; lactic acid; lactic acid bacteria; metabolites; metabolomics; monitoring; probiotics; spectrometers; sugars
- ... Lactobacillus, the major genus of lactic acid bacteria group, plays functional roles in the human body, for example, convert sugars to lactic acid. They are the significant microbiota which can be found at a number of human body sites, such as the digestive system, urinary system, and genital system. A number of Lactobacillus species are often used as probiotics and can benefit host health when ad ...
3. Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate
- Tolulope Joshua Ashaolu; Bandhita Saibandith; Chutha Takahashi Yupanqui; Santad Wichienchot
- International journal of food science & technology 2019 v.54 no.1 pp. 141-148
- Bifidobacterium; Lactobacillus; batch fermentation; branched chain fatty acids; digestive system; functional foods; functional properties; humans; intestinal microorganisms; markets; short chain fatty acids; soy protein hydrolysates; soy protein isolate
- ... Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo‐allergic pepsin‐educed SPH on the growth of gut microbiota, SCFA and BCFA production in a pH‐controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI) ...
- Cláudia Amorim; Sara C. Silvério; Beatriz B. Cardoso; Joana I. Alves; Maria Alcina Pereira; Lígia R. Rodrigues
- Lebensmittel-Wissenschaft + Technologie 2020 v.126 pp. 109322
- Bifidobacterium; Lactobacillus; Proteobacteria; ammonia; carbon dioxide; fermentation; functional properties; high-throughput nucleotide sequencing; human health; humans; ingredients; inoculum; intestinal microorganisms; lactic acid; lactulose; models; pH; prebiotics; raffinose; short chain fatty acids; volunteers
- ... Until now the prebiotic potential of pure trisaccharide raffinose on human health assessed through high-throughput sequencing remains poorly investigated. In this work, an in vitro model using human fecal inocula of two healthy volunteers (D1 and D2) was used to study the prebiotic potential of raffinose and compare it with the well-stablished and commercial prebiotic lactulose. The intestinal mic ...