Effect of co-fermentation with non-digestible oligosaccharides on the quality of fermented goat milk: Physicochemical properties, microbial composition, and small intestine modulations in mice-Reference-Cited by-同舟云学术

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Effect of co-fermentation with non-digestible oligosaccharides on the quality of fermented goat milk: Physicochemical properties, microbial composition, and small intestine modulations in mice

Published:2024-10 Issue: Volume:61 Page:104878
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ma Haorui,Abubaker Mohamed Aamer,Al-Wraikat Majida,Li Linqiang,Liu Yongfeng^ORCID

Publisher

Elsevier BV

Reference60 articles.

1. Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri;Alazzeh;Food Chemistry,2009

2. Actinobacteria: A relevant minority for the maintenance of gut homeostasis;Binda;Digestive and Liver Disease,2018

3. Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide;Buran;LWT,2021

4. Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum;Cao;Journal of Dairy Science,2019

5. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese;Cardarelli;LWT,2008

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