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Updated: May 26, 2026

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从自然发酵的海产品中选具有风味的乳酸细菌

Lei Tao1, Xianyuan Zhou2, Yipeng Hu1

  • 1Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; National Engineering Research Center For Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China.

International journal of food microbiology
|August 27, 2025
PubMed
概括

两种乳酸细菌菌株Lactiplantibacillus plantarum DZ3-1和Companilactobacillus alimentarius DZ3-6被确定通过特定的风味化合物如3-甲基-酸显著增强发酵海鲜的风味.

关键词:
发酵过程鱼类分离的可溶蛋白味道蛋白酶的产生

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