Effect of the Molecular Structure and Degree of Polymerization of Fructans on the Growth Behavior of Four Lactic Acid Bacteria-Reference-Cited by-同舟云学术

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Effect of the Molecular Structure and Degree of Polymerization of Fructans on the Growth Behavior of Four Lactic Acid Bacteria

Published:2024-07-29 Issue:8 Volume:4 Page:1929-1936
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Morales-Landa Juan L.¹,Moreno-Vilet Lorena²,Cordero-Quiñones Luis M.¹,González-Montemayor José A.¹,García-Fajardo Jorge A.¹,Luiz-Santos Noé¹^ORCID

Affiliation:

1. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C., Subsede Noreste, Apodaca 66628, Nuevo León, México

2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C., Subsede Zapopan, Zapopan 45019, Jalisco México

Funder

Proyectos Internos de Investigaci?n CIATEJ (PIICs) 2023

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00251

Reference45 articles.

1. Plant fructans: Recent advances in metabolism, evolution aspects and applications for human health

2. Introducing inulin-type fructans

3. Effective synthesis of high-content fructooligosaccharides in engineered Aspergillus niger

4. Molecular Structures of Fructans from Agave tequilana Weber var. azul

5. Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages

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