Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts

BACKGROUND: A fermented beverage of plant extracts was prepared from about fifty kinds of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). We have previously examined the preparation of n...

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Detalles Bibliográficos
Autores principales: Okada, Hideki, Fukushi, Eri, Yamamori, Akira, Kawazoe, Naoki, Onodera, Shuichi, Kawabata, Jun, Shiomi, Norio
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2009
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2719632/
https://www.ncbi.nlm.nih.gov/pubmed/19604409
http://dx.doi.org/10.1186/1752-153X-3-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2719632/
https://www.ncbi.nlm.nih.gov/pubmed/19604409
http://dx.doi.org/10.1186/1752-153X-3-8

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