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ProteomicsDonkey milk fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus affects the antiviral and antibacterial milk properties
Background: milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been ga...
ORGANISM(S): Lactococcus lactis subsp. cremoris UC509.9 Lactobacillus rhamnosus GG Equus asinus (Donkey) 
2021-09-07 | PXD027765 | Pride
Bioactive peptides Donkey milk Lactococcus lactis subsp. cremoris 40fel3 Lactobacillus rhamnosus 17d10 Lc-ms/ms 
UnknownDonkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties.
Not available
S-EPMC8398202 | biostudies-literature
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