Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8817
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dc.contributor.authorZeybek, Nüket-
dc.contributor.authorRastall, Robert A.-
dc.contributor.authorBüyükkileci, Ali Oğuz-
dc.date.accessioned2020-07-18T08:31:27Z-
dc.date.available2020-07-18T08:31:27Z-
dc.date.issued2020-
dc.identifier.issn0144-8617-
dc.identifier.issn1879-1344-
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2020.116076-
dc.identifier.urihttps://hdl.handle.net/11147/8817-
dc.description.abstractAlthough most members of the genus Bifidobacterium are unable to utilize xylan as a carbon source, the growth of these species can be induced by this polysaccharide in the gut environment. This indicates a requirement for an association between Bifidobacterium species and some other members of gut microbiota. In this study, the role of cross-feeding between Bifidobacterium and Bacteroides species in the bifidogenic effect of xylan was investigated using in-vitro pure and co-culture fermentations. The pure culture studies showed that among the Bifidobacterium species tested, only Bifidobacterium animalis subsp. lactis was able to utilize xylooligosaccharides. The co-culture of this strain with Bacteroides species enabled it to grow in the presence of xylan. These results suggest that the ability of Bacteroides species to hydrolyze xylan could allow the proliferation of specific Bifidobacterium species in the gut through substrate cross-feeding.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDietary polysaccharidesen_US
dc.subjectXylanen_US
dc.subjectPrebioticsen_US
dc.subjectBifidobacteriaen_US
dc.subjectBacteroidesen_US
dc.subjectCross-feedingen_US
dc.titleUtilization of xylan-type polysaccharides in co-culture fermentations of Bifidobacterium and Bacteroides speciesen_US
dc.typeArticleen_US
dc.authorid0000-0002-0784-0008-
dc.institutionauthorZeybek, Nüket-
dc.institutionauthorBüyükkileci, Ali Oğuz-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume236en_US
dc.identifier.wosWOS:000519306900077en_US
dc.identifier.scopus2-s2.0-85080059730en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.carbpol.2020.116076-
dc.identifier.pmid32172889en_US
dc.relation.doi10.1016/j.carbpol.2020.116076en_US
dc.coverage.doi10.1016/j.carbpol.2020.116076en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
dc.identifier.wosqualityttpTop10%en_US
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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