The aim of this work was to demonstrate the influence of mare milk fermentation type on the amino acid profile, especially the content of tryptophan, water-soluble vitamins and magnesium. Additionally, the atherogenic, thrombogenic and hypercholesterolaemic fatty acid index was analysed. The dominant amino acids of mare milk were glutamic acid, leucine, lysine, and aspartic acid. Fermentation of mares' milk did not affect the riboflavin, cobalamin, and magnesium content. The type of lactic acid bacteria used had no effect on the free tryptophan content of fermented milk. The free tryptophan content of fermented mares' milk was 0.062 mg 100 g⁻¹ (Δ22% compared with unfermented milk). The sum of saturated fatty acid concentration was lower in fermented than in the unfermented mares' milk. Atherogenic index was lower in mare milk than in fermented mares’ milk. The values of fatty acids with a hypocholesterolaemic effect and hypercholesterolaemic fatty acids decreased in fermented milk.

这项工作的目的是证明马奶发酵类型对氨基酸谱的影响，尤其是色氨酸、水溶性维生素和镁的含量。此外，还分析了致动脉粥样硬化、血栓形成和高胆固醇血症脂肪酸指数。马奶的主要氨基酸是谷氨酸、亮氨酸、赖氨酸和天冬氨酸。马奶的发酵不会影响核黄素、钴胺素和镁的含量。使用的乳酸菌类型对发酵乳的游离色氨酸含量没有影响。发酵马奶的游离色氨酸含量为0.062 mg 100 g ^-1（与未发酵牛奶相比，Δ22%）。发酵马奶的饱和脂肪酸浓度总和低于未发酵马奶。马奶的致动脉粥样硬化指数低于发酵马奶。发酵乳中具有低胆固醇效应的脂肪酸和高胆固醇脂肪酸的值降低。