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Updated: Jun 12, 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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通过在不同发酵时间进行基分析,识别羊奶开中的潜在生物活性

Sevim Dalabasmaz1, Esther Prados de la Torre2, Sabrina Gensberger-Reigl1

  • 1Food Chemistry, Department of Chemistry and Pharmacy, Faculty of Sciences, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.

Foods (Basel, Switzerland)
|August 12, 2023
PubMed
概括

这项研究分析了羊奶,确定了1942年的,并发现发酵增加了独特的和潜在的生物活性化合物. 许多已识别的生物活性对绵羊牛奶来说都是新鲜的.

关键词:
生物是一种生物.乳制品 乳制品是一种乳制品.发酵牛奶发酵牛奶是什么意思皮皮多姆 (Peptidome) 是一种体.蛋白质组学 蛋白质组学羊群羊群羊群的羊群是什么意思

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...