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Updated: Sep 9, 2025

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
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テンペの調理中の浸漬段階における微生物の介入で,ビタミンBの含有量を調節する:代謝学的アプローチ

Rifqi Ahmad Riyanto1,2, Eiichiro Fukusaki1,3,4, Sastia Prama Putri1,3

  • 1Department of Biotechnology, Graduate School of Engineering, The University of Osaka, Osaka 565-0871, Japan.

Preventive nutrition and food science
|September 3, 2025
PubMed
まとめ

乳酸バクテリア (LAB) を使った微生物の介入は,テンペーのビタミンBの含有量を高めます. ビタミンB2とB3を大幅に増加させ,この植物性食品を最適化しました.

キーワード:
ガス染色法乳酸細菌マススペクトロメトリーメタボロミクステンペー

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