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Updated: Jun 5, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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一种新的果味益生菌kombucha的化学,微生物和功能特征

Thiago Okagawa Silva1, Giselle Nobre Costa1, Marcos Dos Santos Lima2

  • 1Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brasil.

Food research international (Ottawa, Ont.)
|December 6, 2024
PubMed
概括

将Lacticaseibacillus casei和camu-camu添加到kombucha中,增强了其化学,功能和感官特征,创造了一个潜在的益生菌饮料,其含量和生物可访问性得到了改善. 这种组合也对其微生物多样性产生了积极的影响.

关键词:
乳糖酶 乳糖酶 乳糖酶 乳糖酶 乳糖酶 乳糖酶 乳糖酶微生物群中的微生物群这就是Myrciaria dubia.类化合物 是一种类化合物.

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