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Updated: Jan 30, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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在益生菌发酵的红肉皮塔中进行热驱动的基重塑:通过非向的UPLC-ESI-QTOF-MS/MS分析进行双菌株比较研究

Jiahao Chen1, Mengxi Wan1, Jiani Pan1

  • 1School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.

Food research international (Ottawa, Ont.)
|January 29, 2026
PubMed
概括

用Bifidobacterium breve或Lactobacillus casei对发酵的皮塔亚进行热处理,会改变其化合物和香味特征. 在121°C的Lactobacillus casei产生了最多样化的,提高了产品质量.

关键词:
龙果是一种龙果.热处理 热处理牛乳杆菌 (Lactobacillus) 是一种细菌.聚醇是一种多的化合物.在 UPLC 中,您可以使用 UPLC

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