Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Manchester : A - Chemical Engineering
Article title
Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria
Type
D - Journal article
Title of journal
Journal of Applied Microbiology
Article number
-
Volume number
105
Issue number
4
First page of article
1227
ISSN of journal
1365-2672
Year of publication
2008
URL
-
Number of additional authors
2
Additional information
In this work oat bran fractions obtained by debranning were used for the first time to produce a novel probiotic formulation. This work revealed that oat bran (traditionally a by-product of the food industry) is suitable for fermentation with probiotic bacteria, produces higher cell populations than conventional substrates, and could be used to produce new probiotic drinks. The anaerobic breakdown of substrates, such as undigested polysaccharides enhances the formation of beneficial probiotic bacteria in the gut which is associated with a reduced incidence of colon cancer in various populations.
Interdisciplinary
-
Cross-referral requested
-
Research group
None
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
