Subject: 3 selected / Text Availability: Citation in PubAg

Author:: Tolulope Joshua Ashaolu; Bandhita Saibandith; Chutha Takahashi Yupanqui; Santad Wichienchot
Source:: International journal of food science & technology 2019 v.54 no.1 pp. 141-148
ISSN:: 0950-5423
Subject:: 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
Abstract:: ... 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) ...
DOI:: 10.1111/ijfs.13916
: https://doi.org/10.1111/ijfs.13916

Author:: Cláudia Amorim; Sara C. Silvério; Beatriz B. Cardoso; Joana I. Alves; Maria Alcina Pereira; Lígia R. Rodrigues
Source:: Lebensmittel-Wissenschaft + Technologie 2020 v.126 pp. 109322
ISSN:: 0023-6438
Subject:: 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
Abstract:: ... 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 ...
DOI:: 10.1016/j.lwt.2020.109322
: https://doi.org/10.1016/j.lwt.2020.109322

Author:: Kundi Yang; Mengyang Xu; Fanyi Zhong; Jiangjiang Zhu
Source:: Journal of microbiological methods 2018 v.154 pp. 147-155
ISSN:: 0167-7012
Subject:: Lactobacillus; data quality; digestive system; functional properties; humans; lactic acid; lactic acid bacteria; metabolites; metabolomics; monitoring; probiotics; spectrometers; sugars
Abstract:: ... 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 ...
DOI:: 10.1016/j.mimet.2018.10.013
: https://doi.org/10.1016/j.mimet.2018.10.013

Author:: Lilis Nuraida
Source:: Food science and human wellness 2015 v.4 no.2 pp. 47-55
ISSN:: 2213-4530
Subject:: 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
Abstract:: ... 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 ...
DOI:: 10.1016/j.fshw.2015.06.001
: https://doi.org/10.1016/j.fshw.2015.06.001

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