Effects of fermented coffee on human gut microbiota
Author:
Affiliation:
1. Faculty of Biotechnology, School of life sciences, SARI Jeju National University, Jeju 63243, Republic of Korea
2. Microbial Institute for Fermentation Industry (MIFI), Sunchang, Jeonbuk 595804, Republic of Korea
Funder
Ministry of Agriculture, Food and Rural Affairs
Jeju National University
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2020/063/JABC063-01-11.pdf
Reference26 articles.
1. Park K-Y (2012) Increased health functionality of fermented foods. J Korean Soc Food Sci Nutr 17.1(2018): 1-8
2. Storage-life and Palatability Extension of Betula platyphylla Sap Using Lactic Acid Bacteria Fermentation
3. Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province
4. Construction ofEscherichia coli–Bifidobacterium longumShuttle Vector TransformingB. longum105-A and 108-A
5. Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
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2. Characteristics and anti-obesity effect of fermented products of coffee wine;Korean Journal of Food Preservation;2023-08
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