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Updated: Mar 3, 2026

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产生细菌素的乳糖菌对切达奶酪成熟的影响

Susana C Ribeiro1, Agathe Blackeway1, Sofia Pm Silva1

  • 1Institute of Agricultural and Environmental Research and Technology (IITAA), Faculty of Agrarian Sciences and the Environment, University of the Azores, Angra do Heroísmo, Azores, Portugal.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|March 2, 2026
PubMed
概括

添加Lactococcus lactis L3A21M1,一种产生细菌素的细菌菌,显著增强了切达奶酪的成熟. 这种辅助培养加速了蛋白质分解,增加了自由氨基酸,并软化了奶酪质地.

关键词:
乳球球菌 (lactococcus lactis) 是一种乳球菌.细菌是一种细菌.奶酪奶酪奶酪是什么意思乳清素 481 一个蛋白质溶解过程中的蛋白质溶解.

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