In vitro fermentation of commercial α-gluco-oligosaccharide by faecal microbiota from lean and obese human subjects

In VitroFermentation of Linear and α-1,2-Branched Dextrans by the Human Fecal Microbiota

(2011) Shahrul R. Sarbini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms

(2010) Sa'ad H. Al-Lahham et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Is the abundance of Faecalibacterium prausnitzii relevant to Crohn's disease?

(2010) Wenjing Jia et al.   FEMS MICROBIOLOGY LETTERS

Composition and energy harvesting capacity of the gut microbiota: relationship to diet, obesity and time in mouse models

(2010) E F Murphy et al.   GUT

Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans

(2009) G. Falony et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

High-Fat Diet Determines the Composition of the Murine Gut Microbiome Independently of Obesity

(2009) Marie A. Hildebrandt et al.   GASTROENTEROLOGY

Characterization of Two Novel  -Glucosidases from Bifidobacterium breve UCC2003

(2008) K. Pokusaeva et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes

(2008) G. Falony et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Satiety effects of a dairy beverage fermented with propionic acid bacteria

(2008) Rianne M.A.J. Ruijschop et al.   INTERNATIONAL DAIRY JOURNAL

Human colonic microbiota associated with diet, obesity and weight loss

(2008) S H Duncan et al.   INTERNATIONAL JOURNAL OF OBESITY

A core gut microbiome in obese and lean twins

(2008) Peter J. Turnbaugh et al.   NATURE

Bifidobacterium carbohydrases-their role in breakdown and synthesis of (potential) prebiotics

(2007) Lambertus A. M. van den Broek et al.   MOLECULAR NUTRITION & FOOD RESEARCH