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从植物界到发酵:发酵规模和温度对酸菜发酵的影响

Nanzhen Qiao1, Michael G Gänzle1

  • 1Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada.

International journal of food microbiology
|December 9, 2025
PubMed
概括

菜发酵的成功取决于乳酸细菌 (LAB) 的多样性,受发酵规模和温度的影响. 较高的温度有利于Lactiplantibacillus,而较低的温度有利于Leuconostoc,以有效建立LAB.

关键词:
卷心菜 卷心菜 的意思基酸是一种基酸.分散限制的限制分散.牛乳杆菌 (Lactobacillus) 是一种细菌.微生物社区的微生物社区.奎尔丁 (Quercetin) 是一种青素.

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