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Updated: Jun 26, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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动态变化风味,功能性营养素和微生物群落在不同动物牛奶开的发酵期间的变化

Ting Zhang1, Min Chang1, Ye Zhou1

  • 1College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China.

Food research international (Ottawa, Ont.)
|May 10, 2024
PubMed
概括

羊奶和驴奶中的发酵增强了功能营养素. 延长发酵时间增加了动物牛奶开里的有益化合物,如氨基酸和托衍生物.

关键词:
发酵机制的发酵机制味道物质是一种调味剂.克菲尔 (Kefir) 是一种乳制品.微生物社区的微生物社区.牛奶类型 牛奶类型非挥发性代谢产物非挥发性代谢产物

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