Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

Abstract Konjac glucomannan (KGM) is a polysaccharide extracted from Amorphophallus konjac, and its degradation product is konjac oligo‐glucomannan (KOG). The aim of this study was to produce KOG from KGM and to evaluate its effect on the gut microbiota in fecal batch culture. KOG was produced by en...

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Bibliographic Details
Main Authors: Catarina Aprilia Ariestanti, Vatcharee Seechamnanturakit, Eni Harmayani, Santad Wichienchot
Format: Article
Language:English
Published: Wiley 2019-02-01
Series:Food Science & Nutrition
Subjects:
enzymatic hydrolysis
konjac oligo‐glucomannan
prebiotic index
short‐chain fatty acids
Online Access:https://doi.org/10.1002/fsn3.927

Internet

https://doi.org/10.1002/fsn3.927

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