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 Lactobacillus acidophilus, Lactic...

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Detalles Bibliográficos
Autores principales: Szopa, Kamil, Znamirowska-Piotrowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100008/
https://www.ncbi.nlm.nih.gov/pubmed/35566377
http://dx.doi.org/10.3390/molecules27093028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100008/
https://www.ncbi.nlm.nih.gov/pubmed/35566377
http://dx.doi.org/10.3390/molecules27093028

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