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Zhiyong Mu

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Saccharomyces cerevisiae BR14 Fermentation Modulates Volatile Flavor Profile of Milk and Enhances Its Protective Efficacy Against DSS-Induced Colitis in Mice

Number of pages: 35 Posted: 02 Jan 2026
Zhiyong Mu, Yijin Yang, Yongjun Xia, Xin Song and Lianzhong Ai
affiliation not provided to SSRN, University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology and University of Shanghai for Science and Technology - Shanghai Engineering Research Center of Food Microbiology
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Fermented milk, Saccharomyces cerevisiae, Volatile flavor, colitis, Intestinal mucosal barrier, anti-inflammatory