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Updated: May 2, 2026

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
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在小麦粉泥发酵过程中微生物群落动力学和代谢物变化

Xiaoping Li1, Yujin Yang1, Xin Fan1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed
概括

用特定的细菌和真菌发酵小麦粉泥增强了甘米安皮面条的质量. 经过两到三天的最佳发酵,可以改善纹理和感官属性,为初始培养的发展提供了洞察力.

关键词:
在HS-SPME/GC-MS中使用.微生物的动力学自然发酵自然发酵的过程小麦粉 小麦粉

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