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Updated: Jul 12, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Published on: September 10, 2016

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隔离,识别和抗菌特征的乳酸酶ibacillus rhamnosus YT

Chengran Guan1, Feng Li1, Peng Yu1

  • 1Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Foods (Basel, Switzerland)
|September 14, 2024
PubMed
概括

Lacticaseibacillus rhamnosus YT显示出作为发酵食品的安全抗菌剂的潜力. 它的无细胞超和细胞有效地抑制了格拉姆阳性和格拉姆阴性腐烂细菌,有助于生物保存.

关键词:
牛奶菌cillus rhamnosus YT 的使用方法它具有抗菌特性的抗菌特性.生物保存 生物保存发酵食品安全 发酵食品安全

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