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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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益生菌乳酸细菌培养的双重作用用于发酵和控制水果丰富发酵牛奶中的致病细菌

Taís Fernanda Borgonovi1,2, Joanna Ivy Irorita Fugaban2, Jorge Enrique Vazquez Bucheli2

  • 1Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil.

Probiotics and antimicrobial proteins
|August 12, 2023
PubMed
概括

乳酸细菌 (LAB) 菌株Lactiplantibacillus plantarum和Lacticaseibacillus casei已经证明了对Listeria monocytogenes和Staphylococcus物种的抗菌特性. 这些菌株与水果肉质相结合,可以自然提高发酵食品的安全性和保质期.

关键词:
抗微生物化合物 抗微生物化合物发酵牛奶的发酵情况食品安全 食品安全致病性细菌是一种致病性细菌.

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