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Updated: May 30, 2026

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在广东大豆发酵过程中,Staphylococcus carnosus DG06注射对微生物和代谢资料的影响

Chi Zhao1, Yuxiang Zhang2, Fangming Lan2

  • 1School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.

Food research international (Ottawa, Ont.)
|May 13, 2025
PubMed
概括

这项研究通过注射Staphylococcus carnosus DG06来优化大豆的发酵,增强了风味化合物和微生物生长. 这可以通过受控发酵来改善现代大豆的生产.

关键词:
绝对的定量的量.广东大豆 广东大豆风味的个人资料 味道的个人资料接种策略的注射策略.微生物社区的微生物社区.斯塔菲洛科克 (Staphylococcus carnosusus) 是一种可怕的菌株.

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