Lactobacillus bulgaricus & Lactobacillus plantarum and Increased Proteolysis

• Microstructural and Rheological Properties of Camel and Bovine Milk Fermented with Five Lactic Acid Bacteria Strains.

  • 2026-02-04
  • Foods (Basel, Switzerland) 15(3)
  • • Sifatun Nesa Ali
    • Syed Muhammad Asim
    • Nadiya Samad
    • Mutamed Ayyash
    • Afaf Kamal-Eldin

  • PubMed: 41683133
  • DOI: 10.3390/foods15030546

  1 Insight on

  • Increased Proteolysis

  • Low evidence

  proteolysis was more pronounced in fermented CM (<i>p</i> < 0.001), with OPA concentrations ~1.3-1.5-fold greater in CM across all strains during fermentation.

  Effect

  Beneficial

  Effect size

  Small

  Significant

  Yes