English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The growth of pure cultures ofBacteroides thetaiotaomicron LMG 11262 andBacteroides fragilis LMG 10263 on fructose and oligofructose was examined and compared to that ofBifidobacterium longum BB536 through in vitro laboratory fermentations. Gas chromatography (GC) analysis was used to determine the different fractions of oligofructose and their degradation during the fermentation process. BothB. thetaiotaomicron LMG 11262 andB. fragilis LMG 10263 were able to grow on oligofructose as fast as on fructose, succinic acid being the major metabolite produced by both strains.B. longum BB536 grew slower on oligofructose than on fructose. Acetic acid and lactic acid were the main metabolites produced when fructose was used as the sole energy source. Increased amounts of formic acid and ethanol were produced when oligofructose was used as an energy source at the cost of lactic acid. Detailed kinetic analysis revealed a preferential metabolism of the short oligofructose fractions (e.g., F2 and F3 ) forB. longum BB536. After depletion of the short fractions, the larger oligofructose fractions (e.g., F4 , GF4 , F5 , GF5 , and F6 ) were metabolized, too. BothBacteroides strains did not display such a preferential metabolism and degraded all oligofructose fractions simultaneously, transiently increasing the fructose concentration in the medium. This suggests a different mechanism for oligofructose breakdown between the strain ofBifidobacterium and both strains ofBacteroides , which helps to explain the bifidogenic nature of inulin-type fructans.

applied and environmental microbiology

In Vitro Kinetic Analysis of Oligofructose Consumption by <i>Bacteroides</i> and <i>Bifidobacterium</i> spp. Indicates Different Degradation Mechanisms

In Vitro Kinetic Analysis of Oligofructose Consumption by Bacteroides and Bifidobacterium spp. Indicates Different Degradation Mechanisms