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Goat milk fermented with combined lactic acid bacterium alter microbial community structures and levels of the targeted short-chain fatty acids in the large intestine of mice.

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第一作者： Haorui,Ma

第一单位： College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: mahaorui@snnu.edu.cn.

作者： Haorui,Ma ^[1] ; Zhezhe,Yu ^[2] ; Yu,Zhao ^[3] ; Linqiang,Li ^[4] ; Yongfeng,Liu ^[5] ; Yingli,Liu ^[6]

作者单位： College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: mahaorui@snnu.edu.cn. ^[1] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. ^[2] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: yuzhao@snnu.edu.cn. ^[3] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: lilinq@snnu.edu.cn. ^[4] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China. Electronic address: yongfeng200@126.com. ^[5] Hospital of Shaanxi Normal University, Shaanxi Normal University, Xi'an 710119, China. Electronic address: liuyl@snnu.edu.cn. ^[6]

关键词 Goat milk Lactic acid bacteria Microbiota Short chain fatty acids The large intestine of mice