Sphagnan – a pectin‐like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH

@article{Stalheim2009SphagnanA,
  title={Sphagnan – a pectin‐like polymer isolated from Sphagnum moss can inhibit the growth of some typical food spoilage and food poisoning bacteria by lowering the pH},
  author={T Stalheim and Simon Ballance and Bjoern Eggert Christensen and Per Einar Granum},
  journal={Journal of Applied Microbiology},
  year={2009},
  volume={106}
}
Aims:  Investigate if the antibacterial effect of sphagnan, a pectin‐like carbohydrate polymer extracted from Sphagnum moss, can be accounted for by its ability to lower the pH. 
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TLDR
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Depolymerized RG-I-enriched pectin from citrus segment membranes modulates gut microbiota, increases SCFA production, and promotes the growth of Bifidobacterium spp., Lactobacillus spp. and Faecalibaculum spp.
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Modulations of gut microbiota by commercial pectin, WRP and its depolymerized fraction (DWRP) with different RG-I contents and Mw were compared in vivo and it was revealed by 16s rRNA high-throughput sequencing thatWRP and DWRP mainly composed ofRG-I modulated the gut microbiota in a positive way.
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