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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
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

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