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Updated: Apr 13, 2026

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在体外动态发酵过程中,豆耐性粉的多层结构和微生物群代谢的演变

Mengliu Zhao1, Cheng Lu2, Xinzhong Hu1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.

Food chemistry
|August 24, 2024
PubMed
概括

自封闭的耐果粉 (ALRS) 在发酵过程中经历结构变化,促进更大的短链脂肪酸 (SCFA) 生产,并改变肠道微生物群组成,与未经处理的耐果粉 (ULRS) 相比.

关键词:
动态的结构演变.在体外无氧发酵无氧发酵.豆的耐粉可以抵抗豆的粉.微生物群组成 微生物群组成短链脂肪酸 短链脂肪酸

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