Optimization of solid-state fermentation conditions for high β-galactosidase-producing lactic acid bacteria and its application in low-lactose dairy products.
- 2025-12-11
- Frontiers in bioengineering and biotechnology 13
- Zhanjia Zhang
- PubMed: 41459252
- DOI: 10.3389/fbioe.2025.1708601
- Low evidence
Milk lactose was reduced by 81.9% within 4 h using 2.0 U/mL enzyme at 40 °C, meeting the low-lactose standard (≤0.1%).
- Effect
- Beneficial
- Effect size
- Large