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International Journal of Food Sciences and Nutrition Volume 69, 2018 - Issue 2
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In Vitro and Animal Studies

The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation

Warnakulasuriya M. A. D. B. FernandoCenter of Excellence in Alzheimer’s Disease Research and Care, School of Medical Sciences, Edith Cowan University, Joondalup, WA, Australia; View further author information
,
Steve H. FlintSchool of Food and Nutrition, Massey University, Palmerston North, New Zealand; View further author information
,
K. K. D. S. RanaweeraDepartment of Food Science and Technology, Sri Jayewardenepura University, Nugegoda, Colombo, Sri Lanka; View further author information
,
Arthur BamunuarachchiDepartment of Food Science and Technology, Sri Jayewardenepura University, Nugegoda, Colombo, Sri Lanka; View further author information
,
Stuart K. JohnsonSchool of Public Health, Curtin Health Innovation Research Institute, Curtin University, Bentley, Australia; View further author information
&
Charles S. BrennanDepartment of Wine, Food and Molecular Biosciences, Centre for Food Research and Innovation Lincoln University, Lincoln, New ZealandCorrespondence[email protected]
View further author information
Pages 144-154 | Received 28 Mar 2017, Accepted 07 Jun 2017, Published online: 28 Jun 2017

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Armachius James & Yousheng Wang. (2019) Characterization, health benefits and applications of fruits and vegetable probiotics. CyTA - Journal of Food 17:1, pages 770-780.
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Articles from other publishers (18)

Nicholas Horlacher, Indrawati Oey & Dominic Agyei. (2023) Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives. Fermentation 9:5, pages 452.
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Shuang Qi, Bo Jiang, Caoxing Huang & Yongcan Jin. (2023) Dual Regulation of Sulfonated Lignin to Prevent and Treat Type 2 Diabetes Mellitus. Biomacromolecules 24:2, pages 841-848.
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Zin Myo SWE, Thapakorn CHUMPHON, Kanjana PANGJIT & Saran PROMSAI. (2023) Use of pigmented rice as carrier and stingless bee honey as prebiotic to formulate novel synbiotic products mixed with three strains of probiotic bacteria. Food Science and Technology 43.
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Tianyue Guan, Shuoshuo Li, Qijie Guan, Jin-Song Shi, Zhen-Ming Lu, Zheng-Hong Xu & Yan Geng. (2022) Spore Powder of Paecilomyces hepiali Shapes Gut Microbiota to Relieve Exercise-Induced Fatigue in Mice. Nutrients 14:14, pages 2973.
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Shu Wen Sew, Yuyun Lu, Fransisca Taniasuri & Shao Quan Liu. (2022) Chemical analysis and flavour compound changes of vegetable blend slurry fermented with selected probiotic bacteria. Food Bioscience 47, pages 101784.
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F. Rul, C. Béra-Maillet, M. C. Champomier-Vergès, K. E. El-Mecherfi, B. Foligné, M. C. Michalski, D. Milenkovic & I. Savary-Auzeloux. (2022) Underlying evidence for the health benefits of fermented foods in humans. Food & Function 13:9, pages 4804-4824.
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Tulay Ozcan & Ezgi Eroglu. (2021) Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems . International Journal of Dairy Technology 75:1, pages 171-181.
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Deeksha Mehtani & Niti Puri. 2022. Microbial Crosstalk with Immune System. Microbial Crosstalk with Immune System 39 73 .
Shanmugaraj Gowrishankar, Arumugam Kamaladevi & Shunmugiah Karutha Pandian. 2021. Advances in Probiotics. Advances in Probiotics 137 148 .
Yasin Fattahi, Hamid Reza Heidari & Ahmad Yari Khosroushahi. (2020) Review of short-chain fatty acids effects on the immune system and cancer. Food Bioscience 38, pages 100793.
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Riddhi Trivedi & Kalyani Barve. (2020) Gut microbiome a promising target for management of respiratory diseases. Biochemical Journal 477:14, pages 2679-2696.
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Giuseppe Annunziata, Angela Arnone, Roberto Ciampaglia, Gian Carlo Tenore & Ettore Novellino. (2020) Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids. Foods 9:8, pages 999.
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Ka-Lung Lam, Wai-Yin Cheng, Fan Yang, Shaoling Lin, Lijun You, Jiachi Chiou, Hoi-Shan Kwan & Peter Chi-Keung Cheung. (2020) Framework as a Service, FaaS: Personalized Prebiotic Development for Infants with the Elements of Time and Parametric Modelling of In Vitro Fermentation. Microorganisms 8:5, pages 623.
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Priyanka Rose Mary, K.V. Harish Prashanth, Prasanna Vasu & Mukesh Kapoor. (2019) Structural diversity and prebiotic potential of short chain β-manno-oligosaccharides generated from guar gum by endo-β-mannanase (ManB-1601). Carbohydrate Research 486, pages 107822.
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Hao Ren, Eva-Maria Saliu, Jürgen Zentek, Farshad Goodarzi Boroojeni & Wilfried Vahjen. (2019) Screening of Host Specific Lactic Acid Bacteria Active Against Escherichia coli From Massive Sample Pools With a Combination of in vitro and ex vivo Methods. Frontiers in Microbiology 10.
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Ishu Khangwal & Pratyoosh Shukla. (2019) Potential prebiotics and their transmission mechanisms: Recent approaches. Journal of Food and Drug Analysis 27:3, pages 649-656.
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Ishu Khangwal & Pratyoosh Shukla. (2019) Prospecting prebiotics, innovative evaluation methods, and their health applications: a review. 3 Biotech 9:5.
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Yuhai Zhao & Walter J. Lukiw. (2018) Bacteroidetes Neurotoxins and Inflammatory Neurodegeneration. Molecular Neurobiology 55:12, pages 9100-9107.
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