ArticleFood science & nutrition2021
Chemical, microbial, and metabolic analysis of Taisui cultured in honey solution.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Microorganisms in the rumen and intestine of camels have the ability to degrade 2-amino-3-methylimidazo[4, 5-f]quinoline.Food science & nutrition · 2024Article
- Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process.Food science & nutrition · 2024Article
- A preliminary metabarcoding analysis of Portuguese raw honeys.Archives of microbiology · 2023Article
- Chemical, microbial, and metabolic analysis of Taisui cultured in honey solution.Food science & nutrition · 2021Article
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Authors and funding
6 authors.
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Abstract
Taisui, a special substance occasionally found in China, can now be artificially cultured. In order to evaluate the safety of an artificially cultured Taisui (acTS) and develop it into fermented, functional food or oral liquid, the macronutrients, trace elements, microbial community, and extracellular metabolites of Taisui have been investigated in this study. Results showed that the concentrations of total carbohydrates, protein, fat, total ash, and moisture of wet acTS were 2.13 g/100 g, 0.13 g/100 g, 0.07 g/100 g, 0.04 g/100 g, and 88.3%, respectively. The concentrations of top three trace elements of K, Ca, and P, are 1,424.92 mg/kg, 159.96 mg/kg, and 67.89 mg/kg, respectively.
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