Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates
نویسندگان
چکیده
منابع مشابه
Nutritive value of oat flour and oat bran.
Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% β-glucan and from two high-β-glucan experimental lines with 7.6 and 8.1% β-glucan were evaluated and compared with fermentations of lactulose, purified oat β-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation system unde...
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Acidification of endomembrane compartments by the vacuolar-type H 1 -ATPase (V-ATPase) is central to many cellular processes in eukaryotes, including osmoregulation and protein sorting. The V-ATPase complex consists of a peripheral sector (V 1 ) and a membrane integral sector (V o ); however, it is unclear how the multimeric enzyme is assembled. A 64-kD polypeptide that had copurified with oat ...
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In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% beta-glucan and from two high-beta-glucan experimental lines with 7.6 and 8.1% beta-glucan were evaluated and compared with fermentations of lactulose, purified oat beta-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation...
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ژورنال
عنوان ژورنال: Letters in Applied Microbiology
سال: 2014
ISSN: 0266-8254
DOI: 10.1111/lam.12302