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使用乳酸细菌延长植物性肉类冷藏保质期的可持续方法

Khemmapas Treesuwan1, Kullanart Tongkhao2, Hataichanok Kantrong1

  • 1Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed
概括

乳酸细菌 (LAB) 可以延长植物性肉 (PBM) 的保质期. 乳植物菌 (Lactiplantibacillus plantarum) 特别改进了PBM质地和氨基酸含量,提供了一个可持续的,清洁标签的防腐剂替代品.

关键词:
氨基酸评分 氨基酸评分 氨基酸评分生物防腐剂是一种生物防腐剂.清洁标签清洁标签的使用在高湿度的挤出过程中.可持续性 可持续性的可持续性

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