Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk

Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep’s milk fermented with <i>Lactobacillus acidophilu...

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Autori principali: Kamil Szopa, Agata Znamirowska-Piotrowska, Katarzyna Szajnar, Małgorzata Pawlos
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2022-05-01
Serie:Molecules
Soggetti:
bovine collagen
collagen hydrolysate
fermented sheep’s milk
probiotic
Accesso online:https://www.mdpi.com/1420-3049/27/9/3028
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