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合成微生物群落的构建,以调节kombucha发酵中的感官质量

Hairu Song1, Xiaotong Wang1, Dahong Wang2

  • 1College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China.

Food research international (Ottawa, Ont.)
|March 7, 2026
PubMed
概括

一个新的合成微生物群落 (SMC) 成功发酵了kombucha,增加了有机酸和氨基酸. 这种微生物发酵反映了传统的康布查品质,为标准化工业生产提供了潜力.

关键词:
味道分析 味道分析科姆布查 (Kombucha) 是一种饮料.乳酸细菌是一种乳酸细菌.感官质量的感官质量合成微生物社区 (SMC)

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