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Updated: Jun 10, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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富含蛋白质分离物的益生菌牛奶:物理化学,有机感和微生物学特性

Małgorzata Pawlos1, Katarzyna Szajnar1, Magdalena Kowalczyk1

  • 1Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.

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

将大豆,豆类和乳清蛋白分离物添加到牛奶中会影响益生菌的生长和发酵牛奶的特性. 豆蛋白分离物显著增强了Lacticaseibacillus casei的生长,而其他物质则对L. johnsonii和物理化学特征表现出不同的影响.

关键词:
乳糖酶 乳糖酶 乳糖酶 乳糖酶 乳糖酶 乳糖酶 乳糖酶牛乳杆菌约翰尼尼的牛乳杆菌.颜色 颜色 颜色 颜色 颜色发酵牛奶发酵牛奶是什么意思微生物学的分析分析.感官评价 感官评价豆蛋白分离物 豆蛋白分离物益生菌是一种益生菌.豆蛋白分离物 豆蛋白分离物它们是协同发生的.乳清蛋白分离剂 乳清蛋白分离剂

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