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多菌株益生菌在微生物组成控制的发酵过程中增强了卡斯卡拉康布查的生物活性

Thach Phan Van1,2, Quang Khai Phan1, Hoa Pham Quang1

  • 1Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam.

Preventive nutrition and food science
|January 8, 2024
PubMed
概括

发酵茶Cascara kombucha可以通过控制的初始培养来实现增强的生物活性和一致的质量. 补充乳酸细菌 (LAB) 增强其健康益处和抗氧化特性.

关键词:
它是一种抗菌药物,具有抗菌作用.抗氧化剂是一种抗氧化剂.发酵 发酵 发酵 发酵益生菌是一种益生菌.可持续发展的发展是可持续的发展.

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