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评估开谷微生物群,谷物活力和发酵乳制品加工副产品的生物活性

Chloe J McGovern1, Brianda D González-Orozco1, Rafael Jiménez-Flores1

  • 1Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210.

Journal of dairy science
|February 18, 2024
PubMed
概括

乳制品的副产品,如甜乳清透,显示出创造新的酒类产品的前景. 这些发酵产品具有有益的生物活性特性和微生物多样性,提供可持续的替代品.

关键词:
乳制品副产品 乳制品副产品开菲尔发酵 开菲尔发酵的过程开菲尔谷物的微生物群.转基因组学是指转基因组学.新型乳制品饮料 新型乳制品饮料

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