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使用Saccharomyces cerevisiae进行环保发酵,以增加肉的生物活性

Osama M Darwesh1, Aya S Eweys2,3, Yan-Sheng Zhao3

  • 1Agricultural Microbiology Department, National Research Centre, Cairo, 12622, Egypt. darweshosama@yahoo.com.

Bioresources and bioprocessing
|April 22, 2024
PubMed
概括

用Saccharomyces cerevisiae发酵肉显著提高了其抗氧化和抗炎性质. 这一过程增强了有益的化合物,使发酵肉成为功能性食品的有希望的成分.

关键词:
在Cinnamomum cassia中使用.它们中的一种是S. cerevisiae.抗炎药物 抗炎药物 抗炎药物抗微生物药物 抗微生物药物具有抗氧化活性的抗氧化剂.发酵 发酵 是一个过程.

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