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 PessionePublished 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.