Year: 2025
Type: article
Abstract: 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.
Source: Sustainable Food Technology
DOI: 10.1039/d5fb00668f
Authors: Mariia Antsyperova, Tamara Arseneva, Aleksei Fedorov, Elena Lemeshonok, Lyudmila Zabodalova, Denis Baranenko
Institution: ITMO University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Russian Science Foundation
Award: G7469123182
OpenAlex ID: W4416936736