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Updated: Jun 30, 2026

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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菌种类的选择. 作为发酵培养物,用于生产植物性奶酪类似物

Jin Xie1, Mike Veigel2, Herbert Schmidt3

  • 1University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, AB, Canada; Aarhus University, Dept. of Biological and Chemical Engineering, Aarhus, Denmark.

International journal of food microbiology
|March 29, 2025
PubMed
概括

细菌物种通过改善质地和延长保质期来提高植物性奶酪的质量. 像Bacillus velezensis这样的特定菌株在发酵过程中增强了风味化合物和真菌耐药性.

关键词:
抗真菌性脂类抗真菌性脂类发酵 发酵 是一个过程.牛乳杆菌 (Lactobacillus) 是一种细菌.植物性奶酪类似物.蛋白质溶解是一种蛋白质溶解.

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