This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
Hyperuricemia(HUA)is characterized by elevated levels of uric acid(UA)in the bloodstream,resulting from either excessive production or insufficient excretion of UA within the body.If left untreated,progressive or pers...Hyperuricemia(HUA)is characterized by elevated levels of uric acid(UA)in the bloodstream,resulting from either excessive production or insufficient excretion of UA within the body.If left untreated,progressive or persistent HUA can lead to gout,causing significant harm to human health.Lactic acid bacteria(LAB),generally recognized as safe(GRAS)probiotics,have been shown to alleviate symptoms associated with gastrointestinal disorders such as irritable bowel syndrome and inflammatory bowel disease while supporting overall bodily functions and health.Recently,LAB has emerged as a potentially safe,cost-effective and efficient treatment for HUA.This comprehensive review aims to explore the current literature on the mechanisms through which LAB controls HUA.These mechanisms include suppressing purine metabolism,absorbing purine compounds,modulating microbiota to maintain host global purine homeostasis,reducing intestinal permeability,producing metabolites that alleviate HUA symptoms,promoting the expression of urate excretory proteins and inhibiting the expression of urate reabsorption proteins.The findings presented in this review provide a framework for further investigation into how probiotic LAB can alleviate HUA by influencing UA metabolism and elucidating their underlying action mechanisms.展开更多
The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an...The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.展开更多
The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sau...The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.展开更多
Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lac...Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.展开更多
Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but...Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus(p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then,an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine(increased by 12 folds) and methionine(increased by 10 folds).展开更多
In this study,a new type of 3 D printed living biological hydrogel was developed by integrating lactic acid bacteria(LAB)into biocompatible and non-toxic polymer materials.Interestingly,the living materials loaded wit...In this study,a new type of 3 D printed living biological hydrogel was developed by integrating lactic acid bacteria(LAB)into biocompatible and non-toxic polymer materials.Interestingly,the living materials loaded with LAB can be freeze-dried and reused for more than 100 times.The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use.The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel.The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling.The stability of LAB hydrogel was evaluated by reuse experiments.The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter.In conclusion,the 3 D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability,which is expected to open up a new way for the preparation of food culture starter.展开更多
为提高杂粮与小浆果的利用度,研究复配乳酸菌发酵芸豆-蓝靛果复合汁制备发酵液并优化其工艺参数。选取四种乳酸菌对芸豆-蓝靛果复合汁接种发酵,以活菌数为指标筛选复配乳酸菌后,进行单因素实验及响应面优化试验确定复合发酵液的工艺参数...为提高杂粮与小浆果的利用度,研究复配乳酸菌发酵芸豆-蓝靛果复合汁制备发酵液并优化其工艺参数。选取四种乳酸菌对芸豆-蓝靛果复合汁接种发酵,以活菌数为指标筛选复配乳酸菌后,进行单因素实验及响应面优化试验确定复合发酵液的工艺参数,并对其理化性质、生物活性及抗氧化能力进行检测。结果表明,筛选得到复配乳酸菌L1:L2等比例复配接种芸豆-蓝靛果复合汁,优化得到的复合发酵液的最优工艺参数为原料复配比例1:1、初始pH5.0、接种量2%、发酵温度34℃,此条件下复合发酵液的活菌数为9.89 lg CFU/mL。经检测,复合发酵液中总酚及黄酮含量均在16 h达到最高,分别为2204.96μg/mL和701.09μg/mL。抗氧化实验表明,在发酵过程中芸豆-蓝靛果复合汁的DPPH自由基清除率及ABTS+自由基清除率呈现先上升后缓慢下降的趋势,最高清除值为98.23%和93.77%,最优条件制备的芸豆-蓝靛果复合发酵液抗氧化能力较强。展开更多
为了改善燕麦粉加工的适应性,选用植物乳杆菌(Lactobacillus plantarum HH-LP56)分别对燕麦生粉和不同糊化度(13%、17%、24%、30%、34%)燕麦熟粉进行发酵改性,探究乳酸菌发酵对燕麦粉的游离氨基酸、淀粉酶活性、还原糖含量和热特性,以...为了改善燕麦粉加工的适应性,选用植物乳杆菌(Lactobacillus plantarum HH-LP56)分别对燕麦生粉和不同糊化度(13%、17%、24%、30%、34%)燕麦熟粉进行发酵改性,探究乳酸菌发酵对燕麦粉的游离氨基酸、淀粉酶活性、还原糖含量和热特性,以及燕麦-小麦复配面团的流变发酵特性和馒头质构特性的影响。结果表明:乳酸菌发酵促进了燕麦生粉中游离氨基酸的释放,增加了燕麦生粉和熟粉中淀粉酶活性和还原糖含量。将发酵改性燕麦生/熟粉与小麦粉进行复配,改善了面团的发酵特性,制得的馒头比体积上升,硬度下降,馒头的品质特性得到有效改善。展开更多
为促进花生粕的综合利用,以13株乳酸菌发酵花生粕乳,采用逼近理想解排序(TOPSIS)法分别从酸度、黏度、氨基酸态氮浓度、持水力、活菌数和感官属性等方面进行综合评价,探究乳酸菌在花生粕乳中的发酵性能。结果表明,植物乳杆菌植物亚种(L6...为促进花生粕的综合利用,以13株乳酸菌发酵花生粕乳,采用逼近理想解排序(TOPSIS)法分别从酸度、黏度、氨基酸态氮浓度、持水力、活菌数和感官属性等方面进行综合评价,探究乳酸菌在花生粕乳中的发酵性能。结果表明,植物乳杆菌植物亚种(L6)的产酸速率最高,达到9.57°T/h,其次是植物乳杆菌(X2),为9.26°T/h。植物乳杆菌(X2)和副干酪乳杆菌(X5)的后酸化能力较弱,贮藏期间酸度变化量分别为10.84°T和9.58°T,且这两株菌产氨基酸态氮浓度较高,分别为589.87μg/mL和562.28μg/mL。嗜热链球菌(S2)的产黏能力和持水力最强,分别为1227.33 mPa·s和42.62%,且其综合感官评分最高,为89.75分。发酵乳杆菌(FYa1)和植物乳杆菌(MDb2)的活菌数最高,分别为8.89 lg CFU/mL和8.80 lg CFU/mL。采用TOPSIS法综合评价,得出嗜热链球菌(S2)为综合发酵性能较优良的菌株,以其为核心菌株辅以乳酸杆菌作为发酵剂应用于花生粕乳的发酵,可为花生粕乳发酵产品的开发提供有效路径。展开更多
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
基金funded by National Natural Science Foundation of China(32360564)the Natural Science and Technology Innovation Development Multiplication Plan of Guangxi University(2022BZRC010)。
文摘Hyperuricemia(HUA)is characterized by elevated levels of uric acid(UA)in the bloodstream,resulting from either excessive production or insufficient excretion of UA within the body.If left untreated,progressive or persistent HUA can lead to gout,causing significant harm to human health.Lactic acid bacteria(LAB),generally recognized as safe(GRAS)probiotics,have been shown to alleviate symptoms associated with gastrointestinal disorders such as irritable bowel syndrome and inflammatory bowel disease while supporting overall bodily functions and health.Recently,LAB has emerged as a potentially safe,cost-effective and efficient treatment for HUA.This comprehensive review aims to explore the current literature on the mechanisms through which LAB controls HUA.These mechanisms include suppressing purine metabolism,absorbing purine compounds,modulating microbiota to maintain host global purine homeostasis,reducing intestinal permeability,producing metabolites that alleviate HUA symptoms,promoting the expression of urate excretory proteins and inhibiting the expression of urate reabsorption proteins.The findings presented in this review provide a framework for further investigation into how probiotic LAB can alleviate HUA by influencing UA metabolism and elucidating their underlying action mechanisms.
基金supported by the National Key Research and Development Program of China(2021YFD2100902-3)the National Natural Science Foundation of China(32072258)+5 种基金Major Science and Technology Program of Heilongjiang(2020ZX08B02)Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX062020CX262020CX27)the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD)Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).
文摘The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.
基金funded by the National Natural Science Foundation of China(32172232 and 31771990)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05).
文摘The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.
基金supported by the National Natural Science Foundation of China(32102605)the Agricultural Science and Technology Innovation Program under Grant(CAAS-ASTIP-2020-IAR)。
文摘Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.
基金provided by the Jiangsu Provincial Key Research and Development Program (Grant No. BE2022362)the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)。
文摘Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus(p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then,an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine(increased by 12 folds) and methionine(increased by 10 folds).
基金supported by Jiangsu Agriculture Science and Technology Innovatioin Fund(CX(21)2003)。
文摘In this study,a new type of 3 D printed living biological hydrogel was developed by integrating lactic acid bacteria(LAB)into biocompatible and non-toxic polymer materials.Interestingly,the living materials loaded with LAB can be freeze-dried and reused for more than 100 times.The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use.The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel.The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling.The stability of LAB hydrogel was evaluated by reuse experiments.The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter.In conclusion,the 3 D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability,which is expected to open up a new way for the preparation of food culture starter.
文摘为提高杂粮与小浆果的利用度,研究复配乳酸菌发酵芸豆-蓝靛果复合汁制备发酵液并优化其工艺参数。选取四种乳酸菌对芸豆-蓝靛果复合汁接种发酵,以活菌数为指标筛选复配乳酸菌后,进行单因素实验及响应面优化试验确定复合发酵液的工艺参数,并对其理化性质、生物活性及抗氧化能力进行检测。结果表明,筛选得到复配乳酸菌L1:L2等比例复配接种芸豆-蓝靛果复合汁,优化得到的复合发酵液的最优工艺参数为原料复配比例1:1、初始pH5.0、接种量2%、发酵温度34℃,此条件下复合发酵液的活菌数为9.89 lg CFU/mL。经检测,复合发酵液中总酚及黄酮含量均在16 h达到最高,分别为2204.96μg/mL和701.09μg/mL。抗氧化实验表明,在发酵过程中芸豆-蓝靛果复合汁的DPPH自由基清除率及ABTS+自由基清除率呈现先上升后缓慢下降的趋势,最高清除值为98.23%和93.77%,最优条件制备的芸豆-蓝靛果复合发酵液抗氧化能力较强。
文摘为了改善燕麦粉加工的适应性,选用植物乳杆菌(Lactobacillus plantarum HH-LP56)分别对燕麦生粉和不同糊化度(13%、17%、24%、30%、34%)燕麦熟粉进行发酵改性,探究乳酸菌发酵对燕麦粉的游离氨基酸、淀粉酶活性、还原糖含量和热特性,以及燕麦-小麦复配面团的流变发酵特性和馒头质构特性的影响。结果表明:乳酸菌发酵促进了燕麦生粉中游离氨基酸的释放,增加了燕麦生粉和熟粉中淀粉酶活性和还原糖含量。将发酵改性燕麦生/熟粉与小麦粉进行复配,改善了面团的发酵特性,制得的馒头比体积上升,硬度下降,馒头的品质特性得到有效改善。
文摘为促进花生粕的综合利用,以13株乳酸菌发酵花生粕乳,采用逼近理想解排序(TOPSIS)法分别从酸度、黏度、氨基酸态氮浓度、持水力、活菌数和感官属性等方面进行综合评价,探究乳酸菌在花生粕乳中的发酵性能。结果表明,植物乳杆菌植物亚种(L6)的产酸速率最高,达到9.57°T/h,其次是植物乳杆菌(X2),为9.26°T/h。植物乳杆菌(X2)和副干酪乳杆菌(X5)的后酸化能力较弱,贮藏期间酸度变化量分别为10.84°T和9.58°T,且这两株菌产氨基酸态氮浓度较高,分别为589.87μg/mL和562.28μg/mL。嗜热链球菌(S2)的产黏能力和持水力最强,分别为1227.33 mPa·s和42.62%,且其综合感官评分最高,为89.75分。发酵乳杆菌(FYa1)和植物乳杆菌(MDb2)的活菌数最高,分别为8.89 lg CFU/mL和8.80 lg CFU/mL。采用TOPSIS法综合评价,得出嗜热链球菌(S2)为综合发酵性能较优良的菌株,以其为核心菌株辅以乳酸杆菌作为发酵剂应用于花生粕乳的发酵,可为花生粕乳发酵产品的开发提供有效路径。
