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Updated: Jul 1, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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使用Enterococcus faecalis EstA和Rhizomucor miehei lipase在牛奶矩阵中的挥发性化合物概况的研究

María A Vélez1, Verónica I Wolf1, Martín Espariz2

  • 1Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.

Food research international (Ottawa, Ont.)
|May 31, 2023
PubMed
概括

像Palatase这样的酶通过改变挥发性化合物来显著改变牛奶的味道. 较高的脂肪含量会促进酸的产生,而较低的脂肪则有利于 Ester,从而影响整体的味道特征.

关键词:
奶酪成熟的加速加速.脂肪酸的代谢作用 脂肪酸的代谢作用香料成分是一种调味成分.均质化 同质化

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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...