Effects of pectin on fermentation characteristics, carbohydrate utilization, and microbial community composition in the gastrointestinal tract of weaning pigs-Reference-Cited by-同舟云学术

Effects of pectin on fermentation characteristics, carbohydrate utilization, and microbial community composition in the gastrointestinal tract of weaning pigs

Published:2016-06-20 Issue:1 Volume:61 Page:1600186
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Tian Lingmin¹,Bruggeman Geert²,van den Berg Marco³,Borewicz Klaudyna⁴,Scheurink Anton J.W.⁵,Bruininx Erik⁶,de Vos Paul⁷,Smidt Hauke⁴,Schols Henk A.¹,Gruppen Harry¹

Affiliation:

1. Laboratory of Food Chemistry; Wageningen University; Wageningen The Netherlands

2. Nutrition Sciences N.V; Ghent (Drongen) Belgium

3. DSM Biotechnology Center; Delft The Netherlands

4. Laboratory of Microbiology; Wageningen University; Wageningen The Netherlands

5. Groningen Institute for Evolutionary Life Science; University of Groningen; Groningen The Netherlands

6. Agrifirm Innovation Center; Apeldoorn The Netherlands

7. Department of Pathology and Medical Biology; University of Groningen; University Medical Center Groningen; Groningen The Netherlands

Funder

European Union

European Regional Development Fund

The Ministry of Economic Affairs, Agriculture and Innovation

Publisher

Wiley

Subject

Food Science,Biotechnology

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4. Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources;Henningsson;J. Sci. Food Agric.,2002

5. Microbial utilization and selectivity of pectin fractions with various structures;Onumpai;Appl. Environ. Microbiol.,2011

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