Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and Muribaculum members in the mouse gut

Exopolysaccharides from a Scandinavian fermented milk viili increase butyric acid and Muribaculum members in the mouse gut

Starter culture of viili contains lactic acid bacteria belonging to Lactococcus lactis. These bacteria secrete large polysaccharides (EPSs) into milk, resulting in a ropy texture of viili. In mouse experiments, a large dose of EPS (5–140 mg/day) has been shown to alleviate severity of artificially i...

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Bibliographic Details
Main Authors: Takuya Yamane, Satoshi Handa, Momoko Imai, Naoki Harada, Tatsuji Sakamoto, Tetsuo Ishida, Takenori Nakagaki, Yoshihisa Nakano
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Viili
Exopolysaccharide
Muribaculum
Butylic acid
Intestinal microflora
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566221000332

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http://www.sciencedirect.com/science/article/pii/S2666566221000332

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