Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts

@article{Okada2009StructuralAO,
  title={Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts},
  author={Hideki Okada and Eri Fukushi and Akira Yamamori and Naoki Kawazoe and Shuichi Onodera and Jun Kawabata and Norio Shiomi},
  journal={Chemistry Central Journal},
  year={2009},
  volume={3},
  pages={8 - 8}
}
BACKGROUND A fermented beverage of plant extracts was prepared from about fifty kinds of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). We have previously examined the preparation of novel four trisaccharides from the beverage: O-beta-D… CONTINUE READING