Degradation of the low-calorie sugar substitute 5-ketofructose by different bacteria

There is an increasing public awareness about the danger of dietary sugars with respect to their caloric contribution to the diet and the rise of overweight throughout the world. Therefore, low-calorie sugar substitutes are of high interest to replace sugar in foods and beverages. A promising altern...

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Veröffentlicht in:	Applied microbiology and biotechnology 2021-03, Vol.105 (6), p.2441-2453
Hauptverfasser:	Schiessl, Jacqueline, Kosciow, Konrad, Garschagen, Laura S., Hoffmann, Juliane J., Heymuth, Julia, Franke, Thomas, Deppenmeier, Uwe
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Applied Microbial and Cell Physiology Bacteria Bacteria - genetics Beverages Biodegradation Biomedical and Life Sciences Biotechnology Body weight Carbon Carbon sources Chemical properties Clostridium Decomposition (Chemistry) Degradation E coli Energy sources Enzymes Fructose Fructose - analogs & derivatives Gammaproteobacteria Gluconobacter Humans Intestine Life Sciences Methods Microbial Genetics and Genomics Microbiology Microbiota Microorganisms Nutritional aspects Overweight Prokaryotes Protein families Public awareness Reductases Substitutes Substrates Sugar Sugar substitutes Sweeteners Sweetening Agents Varieties
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