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Updated: Feb 5, 2026

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增长速度影响了乳球球菌的风味形成,这与代谢蛋白质水平无关

Avis Dwi Wahyu Nugroho1, Berdien van Olst2, Douwe Molenaar3

  • 1NIZO Food Research, Kernhemseweg 2, 6718 ZB, Ede, the Netherlands; Host-Microbe Interactomics Group, Wageningen University & Research, De Elst 1, 6708 WD, Wageningen, the Netherlands.

International journal of food microbiology
|February 3, 2026
PubMed
概括

乳制品初级品种的增长速度较慢,如乳球球菌 (L. cremoris) 显著降低了关键风味化合物的生产. 这表明,优化快速生长可能会对发酵乳制品的感官质量产生负面影响.

关键词:
味道 味道 味道 味道增长的增长 增长的增长乳球球菌 (Lactococcus) 是一种乳球菌.代谢物形成的过程.蛋白质组是蛋白质组的组成部分.这是一个权衡的权衡.

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