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Updated: Jan 18, 2026

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酸奶发酵的代谢调节动力学和储存稳定性由乳酸菌-启动培养相互作用

Meilun An1, Zhi Zhao1, Liang Zhao1

  • 1Key Laboratory of Functional Dairy, Department of Nutrition and Health, Co-Constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing 100190, China.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

乳酸菌Paracasei L9通过重新编程其新陈代谢来加速酸奶发酵并增强微生物的稳定性. 与Lactobacillus acidophilus LAC.相比,这种益生菌在储存期间显示出更高的生存能力.

关键词:
发酵动力学的发酵动力学代谢生物组的代谢生物组微生物的生存能力.益生菌酸奶是一种益生菌酸奶.

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