Probiotics selection for low-lactose fermented goat milk products
Among the twelve industrial probiotic strains examined, Bifidobacterium bifidum BB01 exhibited the most rapid fermentation of low-lactose goat milk, producing a stable probiotic product suitable for lactose-intolerant consumers.
Authors
- Denis Baranenko (ORCID: https://orcid.org/0000-0002-9284-4379)
- Т П Арсеньева
- Mariia А. Antsyperova (ORCID: https://orcid.org/0009-0004-0005-6597)
- Л. А. Забодалова (ORCID: https://orcid.org/0000-0002-2324-8311)
- Elena Lemeshonok (ORCID: https://orcid.org/0000-0001-5220-5575)
- А. Е. Федоров
Institutions
- SDS Biotech (Japan) (JP)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-12-03
- DOI
- https://doi.org/10.1039/d5fb00668f
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Russian Science Foundation