Effects of buckwheat milk Co-fermented with two probiotics and two commercial yoghurt strains on gut microbiota and production of short-chain Fatty Acids
文献类型： 外文期刊
作者： Wang, Yang 1 ; Qu, Sijia 3 ; Chen, Menghan 1 ; Cui, Yue 1 ; Shi, Chenshan 1 ; Pu, Xiaolu 1 ; Gao, Wenhui 1 ; Li, Quanhong 4 ; Han, Junhua 1 ; Zhang, Aixia 2 ;
作者机构： 1.Hebei Univ Sci & Technol, Coll Food Sci & Biol, Shijiazhuang 050018, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Peoples R China
3.Shijiazhuang Junlebao Dairy Co Ltd, Shijiazhuang 050221, Peoples R China
4.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
关键词： Sweet buckwheat; Probiotics; Intestinal flora; Short-chain fatty acids
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 53 卷
页码：
收录情况： SCI
摘要： The fascinating ingredient of buckwheat fermented by probiotics with functional superiorities was considered as a substitute for milk-based foods. In this work, buckwheat milk fermented by probiotic lactic acid bacteria (FBM) was prepared. The effects of FBM on body weight, gut microbiota and short chain fatty acids (SCFA) in mice were also discussed. Results showed that the acidity levels of FBM within 15 days were in the range of 70-100 degrees T, and total microbial counts were higher than 1 x 106 CFU/mL. FBM showed significant effect in controlling weight gain. Also, intestinal flora diversity in mice fed with FBM was improved. The abundance of Barnesiella, Rumi-nococcus, Bacteroides and Prevotella in FBM group was significantly increased. Meanwhile, the contents of six SCFA in the FBM group were significantly higher than the other two groups. These findings will provide referential information in revealing the probiotic functions and developing buckwheat-based products as dairy alternatives.
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