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Updated: Jun 6, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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豆蛋白分离物的浸泡发酵及其对蛋白质功能,营养和挥发性概况的影响

Dai Shi1, Andrea K Stone1, Zahra Jafarian1

  • 1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.

Journal of food science
|May 20, 2024
PubMed
概括

发酵的蛋白质分离与微生物,如阿斯伯吉勒斯或乳杆菌提高了蛋白质含量和可溶性. 然而,发酵减少了保持水分和消化能力,同时引入了有前途的新风味化合物.

关键词:
亚斯珀吉洛斯 (Aspergillus) 是一种植物.乳酸菌植物植物 (Lactobacillus plantarum) 是一种植物菌.消化能力 消化能力水解是指水解过程中的水解.脉冲蛋白质是一种脉冲蛋白质.

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