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- 1Food fermentation
- 1Isomalto-oligosaccharides
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Characterization of lifestyle-associated metabolic traits of host-adapted lactobacilli that are relevant in food fermentations
DownloadFall 2020
Lactobacilli are present in a majority of food fermentations, and the fermentation organisms of different fermented foods are recruited from free-living, host-adapted, and nomadic lactobacilli. The metabolic traits of host-adapted lactobacilli relate to their ecological success in their...
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Spring 2011
Isomalto-oligosaccharides (IMO) with α(1→6) and α(1→4) glucosidic linkages are produced by enzymatic conversion of starch. Isomalto-oligosaccharides are partially digested in the intestine but little information is available regarding their metabolim in vivo. It was the aim of this study to...
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