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Updated: Jul 16, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Published on: September 10, 2016

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传统发酵的饮料中的微生物多样性和体感特性,与蓝或石榴改进

Prattipati Geya Sai Manjusha1, Annamaneni Sandhya2, Bee Hameeda3

  • 1Department of Microbiology, University College of Science, Osmania University, Amberpet, Hyderabad, Telangana State, 500 007, India.

Current microbiology
|May 22, 2025
PubMed
概括

这项研究探讨了水果发酵,发现与蓝 (FPB) 产生了优越的物理化学和感官质量. 由于其丰富的微生物多样性,FPB被推作为一个有前途的益生菌饮料.

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