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Updated: Jan 13, 2026

Metagenomic Analysis of Silage
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微生物和物理化学因素控制生物氨基在奶酪成熟期间:一个系统的审查

Fatemeh Tashi1, Mansoureh Taghizadeh2, Asma Afshari2

  • 1Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

Journal of food protection
|January 6, 2026
PubMed
概括

益生菌菌株,如Lactobacillus acidophilus和Lactiplantibacillus plantarum,显著降低了奶酪中的有害生物氨基. 最佳的成熟条件进一步增强了这种减少,提高了奶酪的安全性和质量.

关键词:
奶酪的成熟过程生物原氨基胺的生物原氨基胺.环境因素 环境因素食品安全 食品安全益生菌菌株 益生菌菌株

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