Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and

Butylic acid Exopolysaccharide Intestinal microflora Muribaculum Viili

Journal

Food chemistry. Molecular sciences
ISSN: 2666-5662
Titre abrégé: Food Chem (Oxf)
Pays: England
ID NLM: 9918367084406676

Informations de publication

Date de publication:
30 Dec 2021
Historique:
received: 04 12 2020
revised: 10 09 2021
accepted: 19 09 2021
entrez: 13 4 2022
pubmed: 14 4 2022
medline: 14 4 2022
Statut: epublish

Résumé

Starter culture of viili contains lactic acid bacteria belonging to

Identifiants

pubmed: 35415651
doi: 10.1016/j.fochms.2021.100042
pii: S2666-5662(21)00033-2
pmc: PMC8991987
doi:

Types de publication

Journal Article

Langues

eng

Pagination

100042

Informations de copyright

© 2021 The Author(s).

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Auteurs

Takuya Yamane (T)

Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai 599-8531, Japan.
Institute of Food Sciences, Nakagaki Consulting Engineer and Co Ltd Nishi-ku, Sakai 593-8328, Japan.

Satoshi Handa (S)

Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai 599-8531, Japan.

Momoko Imai (M)

Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
Faculty of Human Development, Department of Food and Nutrition Management Studies, Soai University, Osaka 559-0033, Japan.
Department of Applied Life Sciences, Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University, Habikino, Osaka 583-8555, Japan.

Naoki Harada (N)

Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai 599-8531, Japan.

Tatsuji Sakamoto (T)

Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.
Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai 599-8531, Japan.

Tetsuo Ishida (T)

Department of Chemistry, Biology and Marine Science, Faculty of Science, University of the Ryukyus, Nishihara, Okinawa 903-0213, Japan.

Takenori Nakagaki (T)

Institute of Food Sciences, Nakagaki Consulting Engineer and Co Ltd Nishi-ku, Sakai 593-8328, Japan.

Yoshihisa Nakano (Y)

Center for Research and Development Bioresources, Organization for Research Promotion, Osaka Prefecture University, Sakai 599-8570, Japan.

Classifications MeSH