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Updated: Jun 9, 2025

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开始培养物Pediococcus pentosaceus对非洲酸面粉平面面包发酵中的生物氨基含量和抗氧化剂活性的影响

Alaa Ahmed Alsiddig Hassan1, Young Hun Jin1, Jae-Hyung Mah1

  • 1Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.

Antioxidants (Basel, Switzerland)
|October 26, 2024
PubMed
概括

两种Pediococcus pentosaceus菌株显著降低了非洲基斯拉面包中的生物氨基. 这些初始培养物还保持了抗氧化活性,增强了面包的安全性和健康功能.

关键词:
在BA降解下,BA降解.在BA的生产中,BA的生产DPPH正在进行清理活动.发酵的小麦.乳酸细菌是一种乳酸细菌.启动者文化是一个开始文化.的总含量 的总含量

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