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Updated: Sep 16, 2025

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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使用土豆粉-马尔托德克斯特林纳米粒子控制金奇发酵和果汁溢出

Sung Jin Park1, Mi-Ai Lee1, Yun-Jeong Choi1

  • 1World Institute of Kimchi, Gwangju 61755, Republic of Korea.

International journal of biological macromolecules
|July 7, 2025
PubMed
概括

马粉-马尔托德克斯特林纳米颗粒 (PMN) 通过抑制乳酸细菌 (LAB) 的生长,有效控制金奇发酵. 这种创新可以防止包装膨胀和果汁泄漏,提高出口和储存的金质量.

关键词:
发酵 发酵 是一个过程.高压均化高压均化这里是金奇金奇.乳酸细菌是一种乳酸细菌.马尔托德克斯特林 (Maltodextrin) 是一种葡萄糖.土豆粉 土豆粉

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