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Updated: May 5, 2026

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通过使用不同微生物菌株进行固态发酵来改变谷的多成分并增强谷的酶活性

Duqin Zhang1, Qi Wang2, Zhijiang Li2

  • 1Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.

Journal of the science of food and agriculture
|March 9, 2024
PubMed
概括

固态发酵 (SSF) 有效地降低了谷 (SG) 聚. 微生物酶,如细胞酶和西兰酶,是降解宁和释放黄酸盐的关键,改善SG处理.

关键词:
酶活性的酶活动.微观结构的微观结构聚醇是一种多醇.固态发酵的固态发酵方式这就是. . .

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