Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects

Sourdough bread fermented with yeast and lactic acid bacteria (LAB) is thought to have various beneficial health effects. However, its beneficial effects were not fully evaluated with in vivo mouse model. To evaluate these effects in vivo, a mouse feeding study and microbiome analysis of white bread...

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Detalles Bibliográficos
Autores principales: Kwon, Joon-Gi, Park, Sung-Hoon, Kwak, Jeong-Eun, Cho, Jae Hyoung, Kim, Gooyoun, Lee, Deukbuhm, Kim, Dong Hyun, Kim, Hyeun Bum, Lee, Ju-Hoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532698/
https://www.ncbi.nlm.nih.gov/pubmed/36212840
http://dx.doi.org/10.3389/fmicb.2022.989421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532698/
https://www.ncbi.nlm.nih.gov/pubmed/36212840
http://dx.doi.org/10.3389/fmicb.2022.989421

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