POTENTIAL PREBIOTIC EFFECTS OF MUSHROOM EXTRACTS ON THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM

被引：0

作者：

Ozcan, Tulay ^{[1
]}

Yilmaz-Ersan, Lutfiye ^{[1
]}

Akpinar-Bayizit, Arzu ^{[1
]}

Ozcan, Ozge ^{[2
]}

Delikanli-Kiyak, Berrak ^{[3
]}

Ozyurek, Merve Begum ^{[1
]}

Teksoy, Sengul ^{[1
]}

机构：

[1] Bursa Uludag Univ, Fac Agr, Dept Food Engn, TR-16059 Bursa, Turkey

[2] Kirklareli Univ, Vocat Coll Hlth Serv, Dept Med Lab Tech, TR-39160 Kirklareli, Turkey

[3] Bursa Uludag Univ, Vocat Sch Iznik, Dept Food Technol, Bursa, Turkey

来源：

FRESENIUS ENVIRONMENTAL BULLETIN | 2020年 / 29卷 / 03期

关键词：

Bifidobacterium bifidum; probiotic; prebiotic; mushroom; FUNCTIONAL FOODS; BETA-GLUCANS; PROBIOTICS; MICROBIOTA;

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Prebiotics are included in many food formulations, especially in dairy products, in order to promote the growth of probiotics along with improvement of the nutritional quality. In this study, the ability of Bifidobacterium bifidum to ferment mushroom extracts as a potential prebiotic substrate was investigated. It was found that B. bifidum employed in the current work was able to ferment selected mushroom extracts.

引用

页码：1452 / 1458

页数：7

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