https://www.selleckchem.com/pr....oducts/ex229-compoun
Three lactic acid bacteria (LA strains identified as Lactobacillus plantarum, Lactobacillusbrevis, and Lactobacillussakei isolated from meat products were tested for their ability to utilize and grow on xylooligosaccharides (XOSs). The extent of carbohydrate utilization by the studied strains was analyzed by HPLC. All three strains showed preferences for the degree of polymerization (DP). The added oligosaccharides induced the LAB to form end-products of typical mixed-acid fermentation. The utilization of XOSs by the microo
Like
Comment
Share
