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Updated: May 13, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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用初始培养和甜菜粉加工的"清洁标签"加工肉:重组熟火腿的案例研究

Elen Carla Alves da Silva1, Isabelly da Silva Ramalho2, Halley Dayane Dos Santos Ribeiro1

  • 1Postgraduate Program in Food Science and Technology, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.

Journal of food science
|September 18, 2024
PubMed
概括

这项研究探讨了重组火腿的天然固化剂,发现甜菜粉,初始培养和酸盐有效控制了氧化,提供了酸盐替代品. 这种组合增强了肉制品的清洁标签潜力.

关键词:
高酸盐的蔬菜蔬菜高酸盐的自然治愈的自然治愈方法肉类加工品 肉类加工品剩余的化物 剩余的化物

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Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...