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冷后发酵过程对蛋白酶辅助发酵苏中的微生物多样性和生物氨基的影响

Xiaogang Guo1, Kaiyi Chen1, Li Chen1

  • 1School of Biological and Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed
概括

酶辅助的低温发酵通过促进微生物多样性和酶活性来提高苏夫质量. 这种方法有效地应对冷发酵的挑战,影响生物氨基的形成和产品的整体特性.

关键词:
生物原氨基胺的生物原氨基胺.用酶辅助发酵的方式进行发酵.在低温下进行发酵后的发酵.微生物多样性的微生物多样性苏福 (sufufu) 是一个词.

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