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酵素合成的Butyryl-fructooligosaccharides的发酵特性和益生菌潜力

Zixin Yang1, Diming Tan1, Weiwen Chen1

  • 1Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, China.

Carbohydrate polymers
|November 20, 2023
PubMed
概括

新型的基-果糖-寡糖 (B-FOSs) 显示出作为益生菌的前景. 这些化合物有选择地促进有益的肠道细菌,并增加黄油酸水平,支持肠道健康.

关键词:
黄糖酸盐是什么 黄糖酸盐果物-橄糖 - 果物-橄糖.我们的肠道微生物群.在体外发酵发酵.马尔迪-托夫 (MALDI-TOF) 是一个国家元首.短链脂肪酸是一种短链脂肪酸.

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