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Updated: Jul 13, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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用乳酸细菌发酵豆粉改进:实验研究和分子建模作为辅助工具

Carlos Sabater1,2, Gabriel D Sáez3,4, Nadia Suárez3

  • 1Department of Microbiology and Biochemistry of Dairy Products, Dairy Research Institute of Asturias (IPLA), Spanish National Research Council (CSIC), Paseo Río Linares S/N, 33300 Villaviciosa, Asturias, Spain.

Foods (Basel, Switzerland)
|July 13, 2024
PubMed
概括

用特定的乳酸细菌 (LAB) 发酵豆粉显著提高了其营养价值,并减少了反营养因素 (ANF). 这种先进的加工方法改善了生物活性化合物和自由氨基酸,将发酵豆定位为未来的超级食品.

关键词:
豆子 豆子 豆子进行比较的基因组学.发酵 发酵 发酵 发酵乳酸细菌是一种乳酸细菌.分子建模分子建模

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