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Dyrkning, vækst og levedygtighed af mælkesyrebakterier
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Dyrkning, vækst og levedygtighed af mælkesyrebakterier: Et kvalitetskontrolperspektiv

Article DOI: 10.3791/63314-v • 04:40 min • June 16th, 2022
June 16th, 2022 •
1,2, 1, 1, 1, 3, 1, 1
1Department of Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, NC, USA, 2Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, NC, USA, 3Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria

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Kvalitetskontrolvurderingen af mælkesyrebakterier (LAB) kulturer er blevet bekræftet som en effektiv måde at forbedre levedygtigheden og funktionaliteten af LAB-stammer til fermenteringsprocedurer. For at understøtte denne påstand udviklede vi en protokol, der belyser, hvordan LAB-kulturer aktiveres og dyrkes til fermenterings- og biobehandlingsprocedurer.

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Biologi udgave 184 mælkesyrebakterier (laboratorium) gæring aktivering vækst optisk tæthed
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