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Updated: Jun 4, 2025

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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通过乳酸发酵提升水果副产品的价值,用于创新的饮料配方:微生物学和生理化学效应

Elisabetta Chiarini1, Valentina Alessandria1, Davide Buzzanca1

  • 1Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, Italy.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
概括

这项研究利用乳酸细菌 (LAB) 将农业副产品重新用于新型发酵饮料. 在可可豆上的Lactiplantibacillus plantarum显示出有希望的结果,创造了一种风味丰富且潜在健康的饮料.

关键词:
生物活性化合物 生物活性化合物功能性食品是一种功能性食品.气相色谱是一种气相色谱.乳酸细菌是一种乳酸细菌.挥发性化合物 挥发性化合物

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