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Bovine milk fermented with single and mixed cultures of S. thermophilus and Lb. bulgaricus measured on microLC-timsTOF Pro

ABSTRACT: This study analyzed the impact of proteolysis by Streptococcus thermophilus (ST), Lactobacillus delbrueckii subsp. bulgaricus (LB), and endogenous milk enzymes on peptide formation during lactic acid fermentation. For this, peptide profiles of bovine milk fermented with single or mixed culture of ST and LB were compared with control samples.

INSTRUMENT(S):

ORGANISM(S): Bos Taurus (bovine)

TISSUE(S): Milk

SUBMITTER: Eva Beck

LAB HEAD: Monika Pischetsrieder

PROVIDER: PXD065496 | Pride | 2026-07-07

REPOSITORIES: Pride

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			Action	DRS
	Control37C.zip	Other
	Control4C.zip	Other
	Lactobacillus.zip	Other
	MixedCulture.zip	Other
	PEAKS-Online_results.zip	Other

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