Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder

Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder

(1) <b>Background:</b> This study aimed to investigate the bacterial microbiomes in the ingredients and final PBM products during a storage period of 28 days at 2–4 °C for food safety and quality. (2) <b>Methods:</b> DNA from raw ingredients (i.e., defatted soy flour, potato...

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Bibliographic Details
Main Authors: Jutamat Klinsoda, Theera Thurakit, Kullanart Tongkhao, Khemmapas Treesuwan, Kanokwan Yodin, Hataichanok Kantrong
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Biology
Subjects:
microbiome
plant-based meat
mung bean protein
duckweed
alternative protein
Online Access:https://www.mdpi.com/2079-7737/14/6/735
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