Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
Candela Paesani, Lorena S. Sciarini, Malena Moiraghi, Emiliano Salvucci, Samira Bernardino Ramos do Prado, Gabriela Pérez, João Paulo Fabi
Topics & Concepts
ArabinoxylanBifidobacteriumFermentationFood scienceShort-chain fatty acidBiologyLactobacillusBiochemistryChemistryPolysaccharideButyrateFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods