短双歧杆菌
发酵
益生菌
干酪乳杆菌
双歧杆菌
食品科学
细菌
生物
微生物学
乳酸菌
遗传学
作者
Li Cao,Mengxi Wan,Zhixing Xian,Yongqiang Zhou,Lihong Dong,Fei Huang,Dongxiao Su
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2024-01-01
卷期号:15 (18): 9434-9445
被引量:5
摘要
The fermentation of red pitaya pulp by Lacticaseibacillus casei and Bifidobacterium breve resulted in the increased average molecular weight of oligosaccharides and the augmented abundance of Lactobacillus and Faecalibacterium .
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