Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon (2021)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; PADILHA, MARINA - ESALQ ; VIEIRA, ANTONIO DIOGO SILVA - FCF
- Unidades: FCF; ESALQ
- DOI: 10.1007/s00253-021-11252-8
- Subjects: ACEROLA; BEBIDAS; BIOTA INTESTINAL; FERMENTAÇÃO; OBESIDADE; PROBIÓTICOS; SOJA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Applied Microbiology and Biotechnology
- ISSN: 0175-7598
- Volume/Número/Paginação/Ano: v. 105, p. 3771–378, 2021
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by
-
ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, v. 105, p. 3771–378, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00253-021-11252-8. Acesso em: 21 out. 2024. -
APA
Vieira, A. D. S., Souza, C. B. de, Padilha, M., Zoetendal, E. G., Smidt, H., Saad, S. M. I., & Venema, K. (2021). Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, 105, 3771–378. doi:10.1007/s00253-021-11252-8 -
NLM
Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 out. 21 ] Available from: https://doi.org/10.1007/s00253-021-11252-8 -
Vancouver
Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 out. 21 ] Available from: https://doi.org/10.1007/s00253-021-11252-8 - Aqueous extracts of Agave sisalana boles have prebiotic potential
- Impact of the incorporation of probiotic strains and fruit by-products in fermented synbiotic soy product and on the composition and metabolic activity of the gut microbiota <i>in vitro</i>
- Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage
- Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages
- Desenvolvimento de queijo caprino tipo petit-suisse simbiótico com polpa de açaí (Euterpe oleracea Martius)
- Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions
- Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product
- Prebiotic supplementation in material diet changes differently the human milk microbiota
- Perfil microbiólogico de queijo minas frescal probiótico
- Monitoramento de parâmetros de textura instrumental em queijo "petit-suisse" probiótico ao longo de sua vida de prateleira
Informações sobre o DOI: 10.1007/s00253-021-11252-8 (Fonte: oaDOI API)
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