<i>Lactiplantibacillus plantarum</i> for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability

<i>Lactiplantibacillus plantarum</i> for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability

A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic s...

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Bibliographic Details
Main Authors: Yi Jiang, Longfei Zhang, Yushi Jin, Haiyan Xu, Yating Liang, Zihan Xia, Chenchen Zhang, Chengran Guan, Hengxian Qu, Yunchao Wa, Wenqiong Wang, Yujun Huang, Ruixia Gu, Dawei Chen
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
Protamex
enzymatic skim milk
<i>Lactiplantibacillus plantarum</i> 16
bitternes
antioxidant ability
Online Access:https://www.mdpi.com/2304-8158/13/23/3828
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