<i>Lacticaseibacillus casei</i>- and <i>Bifidobacterium breve</i>-fermented red pitaya promotes beneficial microbial proliferation in the colon-Reference-Cited by-同舟云学术

Lacticaseibacillus casei- and Bifidobacterium breve-fermented red pitaya promotes beneficial microbial proliferation in the colon

Published:2024 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cao Li¹,Wan Mengxi¹,Xian Zhixing¹,Zhou Yongqiang¹,Dong Lihong²,Huang Fei²,Su Dongxiao¹^ORCID

Affiliation:

1. School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, 510006, China

2. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510006, China

Abstract

The fermentation of red pitaya pulp by Lacticaseibacillus casei and Bifidobacterium breve resulted in the increased average molecular weight of oligosaccharides and the augmented abundance of Lactobacillus and Faecalibacterium.

Funder

National Natural Science Foundation of China

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO02352H

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4. Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

5. Benefits of short-chain fatty acids and their receptors in inflammation and carcinogenesis