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从发酵食品中分离出的乳酸菌产生的多胺及其前体普氏原碱以及它们作为元生物的概念

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Food Reviews International Pub Date : 2024-06-17 DOI:10.1080/87559129.2024.2366845
Jéssica Pereira Barbosa, Bruno Martins Dala Paula, Patrícia Amaral Souza
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引用次数: 0

摘要

多胺是低分子量的脂肪族多阳离子化合物，对人体健康有多种有益的作用。乳酸菌是多胺的重要生产者。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Polyamines and Their Precursor, Putrescine, Produced by Lactic Acid Bacteria Isolated from Fermented Foods and Their Concept as Metabiotics
Polyamines are aliphatic compounds, polycationic of low molecular weight and have been associated with several beneficial effects on human health. Lactic acid bacteria are important producers of po...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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