酸面粉启动培养微生物群影响小麦面包的物理和化学特性

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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

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Caitlin S Clark1, Ashley Ohstrom2, M Laura Rolon2

  • 1Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, USA.

Journal of food science
|February 8, 2024
PubMed
概括

酸面包面包的质量与其细菌微生物群有关. 酸面粉开工剂中的不同细菌群体显著影响面包面包.

关键词:
面包就是面包,面包就是面包.食品微生物群是什么?乳酸细菌是一种乳酸细菌.酸面粉发酵 发酵 酸面粉发酵

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The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
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