Effects of Lactic Acid Bacteria Fermentation on Hypoglycemic and Antioxidant Activities of Goat Yoghurt in Vitro

Objective: The effects of lactic acid bacteria on the hypoglycemic and antioxidant activities of fermented goat milk were studied. Methods: Three lactic acid bacteria with hypoglycemic and antioxidant functions preserved in the laboratory and commercial yoghurt starters Lactobacillus bulgaricus (LB)...

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Detalhes bibliográficos

Principais autores:	Hui ZHANG, Xiaochen SUN, Maimaiti XIAYIDAN, Xiaoli LIU, Linlin FAN, Xiudong XIA, Ying WANG
Formato:	Artigo
Idioma:	Chinês
Publicado em:	The editorial department of Science and Technology of Food Industry 2023-09-01
coleção:	Shipin gongye ke-ji
Assuntos:	pediococcus acidilactici gc215 liquorilactobacillus mali l31 lactobacillus brevis pc-2 goat yogurt antioxidant activity hypoglycemic activity in vitro
Acesso em linha:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100176
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