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Updated: Sep 9, 2025

Preparation of High-Quality Fermented Fish Product
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酵母粉によるパン残留の価値づくり:パン廃棄物からパン味へ

Simonetta Fois1, Valentina Tolu1, Vanna Sanna1

  • 1Porto Conte Ricerche, Loc. Tramariglio, 07041 Alghero, Italy.

Microorganisms
|August 28, 2025
PubMed
まとめ

この研究では,余剰のパン残基をカラソーパンの生酵素基材として使用しました. 微生物の活動が改善され 高品質のパンが作られ 循環型経済が促進されました

キーワード:
ラクティプランティバシルス・プランタラムサッカロミセス・セレヴィセアウィッカーハモミセス・アノマルスカラサウパン循環型経済セモリナ小麦ミドル

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