Antimicrobial activities of xylo-oligosaccharides fermentation broths using Bifidobacteria and Propionibacteria

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/3140

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://asiair.asia.edu.tw/ir/handle/310904400/3140

题名:	Antimicrobial activities of xylo-oligosaccharides fermentation broths using Bifidobacteria and Propionibacteria
作者:	Hsu, C.K.;Jiang, S.T.;Chen, H.C.;Chung, Y.C.
贡献者:	Department of Health and Nutrition Biotechnology
关键词:	bifidobacteria;propionibacteria;antimicrobial activities;xylo-oligosaccharide;co-culture
日期:	2003
上传时间:	2009-11-17 11:11:52 (UTC+0)
出版者:	Asia University
摘要:	The main objective of this study was to investigate the effects of xylo-oligosaccharides on the growth and antimicrobial activity of bifidobacteria and propionibacteria. The results showed that the addition of xylo-oligosaccharides was not able to increase the viable counts of bifidobacteria and propionibacteria in either single culture or co-culture. The fermentation broth from bifidobacteria or propionibacteria in either single culture or co-culture. The fermentation broth from difidobacteria of propionibacteria showed inhibitory activities toward Escherichia coli, Propionibacteria acnes, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella typhimurium, but there was no effect on Listeria monocytogenes. Compared to single cultures, the co-cultures of Bifidobacterium bifidium/ Propionibacterium freudenreichii and B. longum/ P.freudenreichii exhibited a larger inhi bitory effect against the tested pathogens. The co-cultures without the addition of xylo-oligosaccharides gave a higher level of antimicrobial activity than the ones with xylo-oligosaccharides.
關聯:	Food Science and Agricultural Chemistry 5(1):13-26
显示于类别:	[食品營養與保健生技學系] 期刊論文

文件中的档案:

档案	描述	大小	格式	浏览次数
		0Kb	Unknown	521	检视/开启
310904400-3140 .doc		31Kb	Microsoft Word	742	检视/开启

在ASIAIR中所有的数据项都受到原著作权保护.

数据加载中.....