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Table 1 Composition of experimental diets

From: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

  Nor Kgc
Casein 20.0 20.0
Corn starch 15.0 15.0
Cellulose 5.0 5.0
Mineral mixturea 3.5 3.5
Vitamin mixturea 1.0 1.0
dl-Methionine 0.3 0.3
Choline bitartrate 0.2 0.2
Corn oil 7.0 7.0
Purified koji glycosylceramide 1.0
Sucrose 48.0 47.0
  1. Nor = control and Kgc = koji-supplemented diet
  2. aAIN-76