Retracted: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

The retracted study examined the effects of lacto-fermentation on bovine colostrum, focusing on changes in pH, lactic acid bacteria counts, and amino acid profiles. Fermentation with LAB strains Lp. plantarum 135 and Lc. paracasei 244 significantly reduced pH and altered amino acid profiles, with the source of colostrum being a key factor. While individual fatty acid contents varied, total saturated, monounsaturated, and polyunsaturated fatty acids showed no significant differences, but omega-3, 6, and 9 contents did. The study underscores the complexity of fermentation processes and the variability in colostrum composition, suggesting the need for controlled fermentation for consistent applications. However, the paper's retraction indicates potential issues with the findings.