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检测形成乳酸细菌的原波林,以取代肉制品中的酸盐

Qianhui Yang1, Zhiqiang Feng1, Qian Chen1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

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

某些乳酸细菌菌株有效地产生原 (ZnPP),增强肉的颜色. 这些细菌显示出作为肉制品中酸盐的天然替代品的潜力.

关键词:
铁甲酸盐酸酶 (Ferrochelatase) 是一种铁甲酸盐.乳酸细菌是一种乳酸细菌.肉色 肉色 肉色 肉色原皮林 (Zinc Protoporphyrin) 是一种原皮林.

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