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Updated: Jun 28, 2026

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优化植物蛋白酶对含有功能玉米液的模拟奶酪不同特性的影响

Farideh Eslambeig Araghi1, Rezvan Mousavi Nodushan1, Afshin Jafarpour2

  • 1Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran.

Food science & nutrition
|June 16, 2023
PubMed
概括

这项研究探讨了使用玉米酒与Withhania coagulans提取物 (WCE),Eryngium planum提取物 (EPE) 和Origanum majorana提取物 (OME) 制造模拟奶酪. 用1.5%WCE,1%EPE和0.5%OME进行优化样本显示出有希望的结果.

关键词:
这是Eryngium planum的原始植物.这种植物叫做Origanum majorana.维坦尼亚凝血症 (Withhania coagulans) 是一种引起凝血的疾病.类似的奶酪模拟奶酪玉米 的 酒精 的 酒精

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Microbes in Food Production01:29

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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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...