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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 469 - 469 (1page)
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초록· 키워드
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As alternative dairy products, soy protein isolate-based imitation cheese had been developed by addition of hydrocolloids to modulate the texture. In this study, it was attempted to introduce healthful property of the soy cheese by the addition of prebiotics. A soy cheese containing of either one of prebiotics (kestose, inulin, fructooligosaccharides) or sucrose (as a control) was prepared. After in vitro digestion, the samples were mixed with basal medium, followed by anaerobic fermentation. The changes in gut microbiota were monitored by 16S rRNA analysis using NGS. The microbial diversit^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668881');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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