関連する実験動画

Updated: May 5, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

24.6K

バッファロー・モザレラ・ホエーとリコッタ・エクスハージド・ホエーの微生物プロファイリング:潜在的プロバイオティクスのサブダミナント菌株に関する洞察

Andrea Bonfanti1, Romano Silvestri2, Ettore Novellino3,4

  • 1Department of Biology and Biotechnology "C. Darwin", Sapienza University of Rome, 00185 Rome, Italy.

Microorganisms
|August 28, 2025
PubMed
まとめ

バッファロー・モツァレラ・チーズ・ウィーとリコッタ・チーズ・エグストーブド・ウィーには 乳酸細菌と酵母が豊富に含まれています 特定のエンテロコッカス菌株はプロバイオティクスの可能性を示し,食品バイオテクノロジーと腸の健康に価値をもたらします.

キーワード:
食品の持続可能性メタゲノムプロバイオティクスサブドミナント種廃棄物

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