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Updated: Jan 12, 2026

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来自传统图卢姆奶酪的土著酵母的技术和功能潜力

Furkan Aydın1

  • 1Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, 68100, Turkey. furkanaydin06@gmail.com.

World journal of microbiology & biotechnology
|November 1, 2025
PubMed
概括

来自图卢姆奶酪的土著酵母被确定并分析了技术,益生菌和后生菌性质. 选择的Kluyveromyces lactis和K. marxianus菌株显示出在食品生物技术中作为多功能起始培养的潜力.

关键词:
附加文化是一种附加文化.后生物学的后生物学.益生菌 益生菌 益生菌起点文化是开始的文化.传统的传统奶酪.酵母酵母是一种酵母.

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