Publications by authors named "Sijie Pei"
Article Synopsis
- Pectin is a complex carbohydrate that influences gut bacteria and mucin structures; this study used an in vitro model to explore how pectin fermentation affects microbiota.
- Specific gut bacteria like Prevotella, Bacteroides, and Parabacteroides mainly break down certain pectin components, while others like Bifidobacterium contribute to producing beneficial butyrate.
- The study found that pectin fragments enhance the production of O-glycans in mucins, and smaller pectin fragments increase fucosylated O-glycans substantially, highlighting how different pectin sizes affect gut health.
Staphylococcus aureus is a common pathogen found in cheese whose Staphylococcal enterotoxins (SE) are the main pathogenic factors that cause food poisoning. The objective of this study was to construct two models to evaluate the safety of Kazak cheese products in terms of composition, changes in S. aureus inoculation amount, Aw, fermentation temperature during processing, and growth of S.
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