English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2353150      Online Users : 28
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38786

Title: Effect of mung-bean fibre on acidification in culture broths using selected intestinal microflora
Authors: Shu Chen Huang
Tai Che Cheng
Deng Fwu Hwang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: mung-bean
Acidification
fibre
intestinal
microflora
Date: 2013-07
Issue Date: 2016-11-09T02:52:45Z
Publisher: African Journal of Agricultural Research
Abstract: Abstract: The effect of mung-bean dietary fibre on the acidification in culture broths by using six intestinal
bacterial strains was investigated. The strains were cultured anaerobically individually in broths
containing 2 kinds of mung-bean fibre, mung-bean hull and cellulose at 37°C. The results showed that
Bifidobacterium bifidum and Bifidobacterium longum in the broths containing each kind of mung-bean
fibre had the highest acidification ability than the broths containing mung-bean hull and cellulose.
Lactobacillus acidophilus, Enterococcus faecalisand, Escherichia coli, and Bacteroides fragilis also
showed acidification ability in the broths containing each kind of fibres, but the acidification ability of
these intestinal bacterial strains was significantly different. However, the mung-bean fibre played an
important role in acidification of broths cultured with intestinal microflora.
Relation: 8(26)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38786
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML67View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback