Lactic Acid Fermentation of Banana Puree

机译：香蕉泥的乳酸发酵

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UNIDO publication on lactic acid fermentation of banananas puree - covers (1) background; development potential of process in Central America (2) raw materials and methods; microorganisms; results of experimental research; discussion. Process statistics, bibliography. Additional references: food technology, flour, milk, yoghurt.

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de Arriola, M. C. ; de Porres, E. ; Carcia, R. ; Rolz, C.;
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年度 1985
页码 1-14
总页数 14
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Lactic acid; Fermentation; Bananas; Food industry; Microorganisms; Milk products; Bacteria; Experimental design;

机译：乳酸;发酵;香蕉;食品工业;微生物;乳制品;细菌;实验设计;

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专利

1. Response Surface Methodology Optimisation Of Immobilised Lactobacillus Acidophilus Banana Puree Fermentation [J] . Jen-Horng Tsen, Yeu-Pyng Lin, V. An-Erl King International journal of food science & technology . 2009,第1期

机译：固定化嗜酸乳杆菌香蕉泥发酵的响应面法优化
2. Banana puree fermentation by lactobacillus acidophilus immobilized in Ca-alginate [J] . Jen-Horng Tsen, Yeu-Pyng Lin, V.An-Erl King The Journal of General and Applied Microbiology . 2003,第6期

机译：海藻酸钙固定化嗜酸乳杆菌发酵香蕉泥
3. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria [J] . Florence M. Mashitoa, Vimbainashe E. Manhivi, Stephen A. Akinola, Journal of Food Processing and Preservation . 2021,第11期

机译：发酵过程中酚类和抗氧化能力的变化，并模拟不同乳酸菌发酵的芒果泥的体外消化
4. The effect of lactic acid fermentation in antioxidant activity and total polyphenol contents of the banana (Musa acuminate Linn) juice [C] . Setyani Budiari, Yati Maryati, Agustine Susilowati, International Symposium on Applied Chemistry . 2019

机译：乳酸发酵在抗氧化活性和香蕉（Musa Qumuminate Limn）汁的总多酚含量的影响
5. Bioconversion of corn stover into value-added chemicals: Dilute sulfuric acid pretreatment, xylo-oligosaccharides production, and lactic acid fermentation. [D] . Zhu, Yongming. 2005

机译：玉米秸秆生物转化为增值化学品：稀硫酸预处理，木糖寡糖生产和乳酸发酵。
6. Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages [O] . Nittaya Pitiwittayakul, Smerjai Bureenok, Jan Thomas Schonewille 2021

机译：选择性热电子乳酸菌从切除乳酸菌的发酵汁中分离出来及其对触发器青贮发酵质量的影响
7. Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion [O] . Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, 2021

机译：用不同乳酸菌菌株对酚类化合物在体外消化中的质量和生物可接受性发酵对酚类化合物的影响
8. Genetic Modifications of Lactic Acid Bacteria: Plasmid Directed Functions and Development of Gene Transfer Systems. Symposium on the Importance of Lactic Acid Fermentation in the Food Industry Held at Mexico City, Mexico on 27-29 November 1984 [R] . McKay, L. L. 1985

机译：乳酸菌的遗传修饰：质粒定向功能和基因转移系统的开发。 1984年11月27日至29日在墨西哥墨西哥城举行的关于食品工业中乳酸发酵重要性的专题讨论会

Lactic Acid Fermentation of Banana Puree

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