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Updated: May 7, 2026

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从智利葡萄中分离出的本地乳酸细菌的选和选择

Carla Vargas-Luna1, Liliana Godoy2, Sergio Benavides3

  • 1Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile.

Foods (Basel, Switzerland)
|January 11, 2025
PubMed
概括

这项研究探讨了来自智利葡萄的乳酸细菌用于低乳酸发酵起始培养. 莱维拉ctobacillus brevis BCV-46显示出最好的潜力,耐受乙醇,pH和SO2压力.

关键词:
这种细菌是Levilactobacillus brevis.低乳酸发酵是一种不良的发酵.原生细菌是本地细菌.启动者文化是一个开始文化.

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