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研究巴氏杀菌和选定的微生物启动剂对发酵桌面橄的功能特征的影响

Annamaria Tarantini1, Pasquale Crupi2, Francesca Anna Ramires3

  • 1Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy; University of Bari, Soil, Plant and Food Science Department (Di.S.S.P.A), Bari, Italy.

Food microbiology
|June 5, 2024
PubMed
概括

使用特定的微生物启动剂 (细菌和酵母) 优化食用橄的发酵增强了抗氧化特性. 不受控制的环境温度和消毒也改善了发酵黑橄的功能特征.

关键词:
具有抗氧化活性的抗氧化剂.发酵 发酵 是一个过程.功能产品是一种功能产品.营养方面 营养方面聚醇含量 聚醇含量

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