An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality
Sergio Pérez-Burillo, Silvia Molino, Beatriz Navajas-Porras, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Alicia López-Maldonado, Silvia Pastoriza, José Ángel Rufián‐Henares
Topics & Concepts
FermentationFood scienceDigestion (alchemy)BiologyMicrobiomeComposition (language)In vitroGut floraNutrientProtocol (science)BiotechnologyBacteriaChemistryBiochemistryBioinformaticsChromatographyMedicineEcologyGeneticsAlternative medicinePhilosophyPathologyLinguisticsGut microbiota and healthProbiotics and Fermented FoodsClostridium difficile and Clostridium perfringens research