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的化学成分的变化,包括在浸泡和固态发酵过程中与Pediococcus acidilactici进行的酸和挥发性化合物形成

Ernestas Mockus1, Vytaute Starkute1,2, Dovile Klupsaite1

  • 1Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.

Foods (Basel, Switzerland)
|April 27, 2024
PubMed
概括

用Pediococcus acidilactici发酵提高了它们的营养价值,增加了氨基酸和挥发性化合物. 然而,发酵也提高了生物氨基的水平,需要仔细考虑.

关键词:
氨基酸是氨基酸中的一种.生物原氨基胺的生物原氨基胺.脂肪酸 脂肪酸 脂肪酸 脂肪酸发酵 发酵 发酵 发酵加玛-氨基黄油酸 (Gamma-aminobutyric acid) 是一种胺酸.豆和豆,它们都是豆.微量元素的微量元素是什么挥发性化合物 挥发性化合物

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