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Updated: May 5, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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益生菌和蜂蜜:增强干发酵香肠的功能性质

Tanja Žugić Petrović1, Vladimir M Tomović2, Katarina G Marković3

  • 1Bio Food Viking, Karadjordjeva bb, 18230 Sokobanja, Serbia.

Microorganisms
|February 26, 2025
PubMed
概括

将初始培养物和有机向日蜂蜜添加到Sokobanja香肠中,改善了质地和消费者接受度. 蜂蜜支持有益的细菌,加速成熟,减少腐烂微生物,提高质量和安全性.

关键词:
索科班贾香肠 - 索科班贾香肠干燥发酵的香肠 - 干燥发酵的香肠功能性食品是一种功能性食品.乳酸细菌 (LAB) 是一种开始培养的初始培养.太阳花蜂蜜的蜂蜜是什么意思

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