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消耗的酒厂谷物的益生菌潜力 - 实验室内研究

Marcin Kruk1, Piotr Lalowski2, Magdalena Płecha3

  • 1Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland.

Food chemistry
|September 19, 2024
PubMed
概括

消耗的酒厂谷物显示了益生菌的潜力,促进有益的肠道细菌的生长,并产生短链脂肪酸 (SCFA). 它的效果因发酵模式而异,表明它具有适度的益生菌特性.

关键词:
阿拉比诺克西兰.副产品 副产品 副产品纤维纤维是一种纤维.微生物群中的微生物群益生菌是一种细菌.这就是SCFAFA.废物管理 废物管理

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