摘要
机器人与机器学习每日新闻的新闻记者兼工作人员新闻编辑-关于机器学习的详细数据已经公布。根据NewsRx编辑对青岛的新闻报道，研究表明：“本研究的目的是探索瑞士乳杆菌Lh191404发酵对大西洋鳕鲜味特性的影响，并阐明其鲜味机理。发酵后甜氨基酸(苏氨酸(Thr)、丝氨酸(Ser)、脯氨酸(Pro)、甘氨酸(Gly)显著增加。”丙氨酸（Ala）和鲜味氨基酸（如谷氨酸（Asp）、谷氨酸（Glu）增强了鱼糜的适口性和鲜味强度。
Abstract
By a News Reporter-Staff News Editor at Robotics & Machine Learning Daily News – Data detailed on Machine Learning have been prese nted. According to news reporting out of Qingdao, People’s Republic of China, by NewsRx editors, research stated, “The aim of this study was to explore the effe ct of fermentation with Lactobacillus helveticus Lh191404 on the umami character istics of Atlantic cod and to elucidate the umami mechanism of the peptide. Post -fermentation significant increases in sweet amino acids (Threonine (Thr), Seri ne (Ser), Proline (Pro), Glycine (Gly), Alanine (Ala)) and umami amino acids (As partic acid (Asp), Glutamic acid (Glu)) enhanced the palatability and umami inte nsity of surimi.”
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