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代谢分析显示,Ligilactobacillus salivarius CCFM 1266发酵可以改善乳制品的质量

Shikai Yan1, Pan Huang1, Leilei Yu1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food research international (Ottawa, Ont.)
|June 1, 2024
PubMed
概括

Ligilactobacillus salivarius CCFM 1266通过增加氨酸和有益的风味化合物来增强发酵牛奶. 这种益生菌显示出作为改善营养多样性的辅助启动剂的承诺.

关键词:
发酵牛奶的发酵情况味道化合物 味道化合物果物橄糖化合物 果物橄糖化合物这种植物是 Ligilactobacillus salivarius CCFM126666曼南寡糖化物 曼南寡糖化物尼古丁酸是一种尼古丁酸.

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