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|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
|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.
|Appears in Collections:||[食品科學系] 期刊論文|
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