Effects of buckwheat milk Co-fermented with two probiotics and two commercial yoghurt strains on gut microbiota and production of short-chain Fatty Acids
The fascinating ingredient of buckwheat fermented by probiotics with functional superiorities was considered as a substitute for milk-based foods . In this work, buckwheat milk fermented by probiotic lactic acid bacteria (FBM) was prepared. The effects of FBM on body weight, gut microbiota and short chain fatty acids (SCFA) in mice were also discussed. Results showed that the acidity levels of FBM within 15 days were in the range of 70–100 °T, and total microbial counts were higher than 1 × 10 6 CFU/mL. FBM showed significant effect in controlling weight gain. Also, intestinal flora diversity in mice fed with FBM was improved. The abundance of Barnesiella , Ruminococcus , Bacteroides and Prevotella in FBM group was significantly increased. Meanwhile, the contents of six SCFA in the FBM group were significantly higher than the other two groups. These findings will provide referential information in revealing the probiotic functions and developing buckwheat-based products as dairy alternatives.
危险品化学品经营许可证（带存储）