In vitro fermentation potential of the residue of Korean red ginseng root in a mixed culture of swine faecal bacteria
Author:
Affiliation:
1. Department of Life and Food Sciences
2. Obihiro University of Agriculture and Veterinary Medicine
3. Obihiro
4. Japan
5. Research Center for Global Agromedicine
Abstract
The ginseng residue could positively affect colonic fermentation, and the microbial community diversities, the relative abundance of bacteria, SCFA production except n-butyrate, and pH of this residue were quite different from those of cellulose.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00423E
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