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作为潜在的食品初始培养物的乳酸细菌的选择和表征

Dor Zipori1, Merlin Brychcy1, Agnes Weiss2

  • 1Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany.

Food microbiology
|September 1, 2025
PubMed
概括

研究人员发现了能够产生有益细菌β-葡萄糖的新型乳酸细菌 (LAB) 菌株. 这些菌株对于食品发酵是安全的,为增强食品提供了潜力,特别是在以水果为基础的应用中.

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