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Updated: Jan 29, 2026

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在煮熟的大豆,发酵的纳托和成熟后的纳托之间,营养和感官质量的差异

Yuguang He1, Yuanyuan Jiang2, Da Li1

  • 1Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
概括

用Bacillus subtilis natto发酵大豆可以提高营养,消化能力和感官质量. 成熟后的过程对于风味的发展和积累维生素K2和GABA等活性化合物至关重要.

关键词:
细菌 细菌 纳托 natto.发酵食品是发酵的食物.味道 味道 味道 味道质地特征 质地特征

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