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Interaction between Bacteroidetes species in the fermentation of Lycium barbarum arabinogalactan

Cui Cao1, Lilong Wang2, Xueqian Zhang1

  • 1Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, PR China; Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, PR China.

Food Chemistry
|December 30, 2022
PubMed

Keywords:
ArabinogalactanBacteroides caccaeLycium barbarumOligosaccharidesPhocaeicola vulgatus

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