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Updated: Jul 18, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

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选择性发酵对发酵小米基益生菌乳制品的营养参数和技术功能特征的影响

Mrinal Samtiya1,2, Prarabdh C Badgujar2, Gauri A Chandratre3

  • 1Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India.

Food chemistry: X
|June 6, 2024
PubMed
概括

使用Limosilactobacillus fermentum (LF) 进行16小时的选择性发酵,显著改善了小米脱脂乳制品的营养和技术功能性质. 这种方法提高了蛋白质的消化能力和微量营养素的生物可用性,特别是铁和.

关键词:
生物可用性 生物可用性生物强化的珍珠小米.发酵食品是一种发酵食品.乳酸细菌是一种乳酸细菌.微量营养素 微量营养素 微量营养素营养属性 营养属性 营养属性益生菌 益生菌 益生菌

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