Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture.
- 2023-07-18
- Probiotics and antimicrobial proteins 16(5)
- Murat Emre Terzioğlu
- İhsan Bakirci
- PubMed: 37460831
- DOI: 10.1007/s12602-023-10123-0
- Low evidence
- Rigorous Journal
- Animal Study
the use of goat milk in the experimental yogurt samples caused an increase in the ACE inhibitory activity values and the count of S. thermophilus
- Effect
- Beneficial
- Effect size
- Small
- Significant
- Yes