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Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties.

Simona CirrincioneAnna LuganiniCristina LambertiMarcello ManfrediLaura CavallarinMaria Gabriella GiuffridaEnrica Pessione
Published in: Molecules (Basel, Switzerland) (2021)
A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.
Keyphrases
  • lactic acid
  • human health
  • risk assessment
  • climate change
  • wound healing
  • essential oil