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Updated: Jan 18, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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发酵对巴巴苏和巴西坚果面粉的生物活性,功能和技术特征的影响

Letícia Nunes da Cruz1, Beatriz Veltre Costa1, Caroline Lopes1

  • 1Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.

Journal of food science
|September 11, 2025
PubMed
概括

用酵母发酵巴巴苏和巴西坚果面粉可以提高它们的营养和功能性质,增加抗氧化活性和蛋白质含量. 这些发酵面粉有望成为植物性食品的新材料.

关键词:
亚特莱亚特种类的植物.贝尔托莱蒂亚 (Bertolletia excelsa) 是一个非常出色的植物.这种细菌是Saccharomyces cerevisiae var. 布拉迪迪 (Boulardii) 是一个大街.这是一种抗糖尿病药物.抗氧化剂是一种抗氧化剂.

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