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Updated: Jun 10, 2025

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发酵坚果产品的微生物学安全性和功能性质

Giulia Tabanelli1,2, Chiara Montanari1, Ana M Gómez-Caravaca3,4

  • 1Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy.

Foods (Basel, Switzerland)
|October 16, 2024
PubMed
概括

这项研究开发了一种纯素奶酪替代品,使用特定的乳酸细菌 (LAB) 联盟进行发酵. 选择的LAB通过抑制病原体和增强风味和功能化合物来提高产品安全.

关键词:
埃舍里希亚大肠杆菌 (Escherichia coli) 是一个大肠杆菌.李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种沙门氏菌 沙门氏菌 沙门氏菌生物保护性培养物类似的奶酪类型.乳酸细菌是一种乳酸细菌.含有的含量是什么?素食产品是一种素食产品.

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