Leuconostoc MesenteroidsYog cov kab mob ci ntsa iab nrog ntau lub luag haujlwm tseem ceeb, tshwj xeeb tshaj yog cov zaub mov fermentation thiab biotechnology daim ntawv thov. Lawv muaj raws li nram no:
1. Hauv cov zaub mov fermentation, nws ferments suab thaj los tsim cov lactic acid, lub ntuj tsim nyog uas ua rau cov khoom noj nplua mias ntawm cov khoom noj khoom haus fermented; Nws kuj tseem siv los tsim cov khoom noj qab zib sourrough, fermented mis nyuj cov khoom noj khoom haus, thiab lwm yam khoom noj uas muaj cov khoom noj fermented. Nws ua lub luag haujlwm tseem ceeb hauv fermenting zaub xws li sauerkraut thiab kimchi, pib cov txheej txheem fermentation los ntawm kev tsim cov kab mob acidic uas txwv tsis pub cov kab mob ua phem.
2. Tshuaj ntsuammuaj peev xwm
Nws muaj cov khoom lag luam probiotic thiab yog qhov zoo rau kev txhawb txoj hnyuv thiab kev tswj hwm lub cev tiv thaiv kab mob.
3. Hauv Biotechnology daim ntawv thov, nws ntxiv tsw thiab aroma rau fermented cov zaub mov los ntawm kev ua cov lus sib txuas xws li diacetyl; Nws yog siv thaum pib kab lis kev cai rau cov khoom noj fermented kom ntseeg tau zoo thiab kev nyab xeeb.
4. Hauv cov khoom lag luam zoo nkauj, nws txhawb nqa exopolysaccharide synthesis, thiab nws ua rau glucan, ib daim ntawv thov kev kho mob xws li cov ntshav hloov thiab cov tshuaj khib nyiab xws li cov tshuaj khib nyiab thiab cov chromatography.
5. Khoom Noj Khoom Noj
Kev Tiv Thaiv Ntuj: Los ntawm kev tsim cov lactic acid thiab kev ua kom qis dua pH, nws inhibits spoilganisms thiab pathogenic microorganisms thiab ncua lub txee lub neej ntawm cov zaub mov.
Leuconostoc Mesenteroids yog qhov tseem ceeb hauv cov zaub mov fermentation, glucan ntau lawm, thiab yog cov probiotic. Nws txhim kho kom txuag tau, tsw, thiab kev nyab xeeb ntawm cov zaub mov, ua rau nws muaj txiaj ntsig zoo hauv kev tshawb fawb zaub mov thiab biotechnology.
