棉子糖
细菌
发酵
体外
微生物学
生物
化学
食品科学
生物化学
遗传学
蔗糖
作者
Bingyong Mao,Hongyu Tang,Jiayu Gu,Dongyao Li,Shumao Cui,Jianxin Zhao,Hao Zhang,Wei Chen
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2018-01-01
卷期号:9 (11): 5824-5831
被引量:38
摘要
Raffinose has become a major focus of research interest and recent studies have shown that besides beneficial bifidobacteria and lactobacilli,Escherichia coli,Enterococcus faeciumandStreptococcus pneumoniaecan also utilize raffinose and raffinose might lead to flatulence in some hosts.
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