Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22
نویسندگان
چکیده
منابع مشابه
Anticancer Effect of Goat Milk Fermented by Lactobacillus Plantarum and Lactobacillus Paracasei
Fermented milk proteins have been reported to be used for prevention and treatment of various diseases. This study was designed to investigate the anticancer effect of goat milk fermented by Lactobacillus plantarum and Lactobacillus paracasei. In vitro anticancer activity was studied using HeLa cell lines. HeLa cells were treated with milk hydrolysates and incubated at 37C for 4 h and the cell...
متن کاملEffects of Lactic Fermentation by Lactobacillus acidophilus and Lactobacillus plantarum on Antioxidant Characteristics and Lipase and Lipoxygenase Activities of Wheat Germs
Background and Objectives: Wheat germ is the most nutritious part of wheat grains, which has a short shelf-life due to its high lipid contents and presence of lipase and lipoxygenase enzymes. Thus, wheat germs are separated from the whole wheat grains during the flouring process, mostly used as animal foods. The objective of this study was to investigate effects of fermentation by Lactobacillus...
متن کاملEvaluating the Effect of Diversity of Lactobacillus plantarum Strains Isolated from Different on Their Antagonistic, Antioxidant and Aggregation Activities
Background and Objectives: Lactic acid bacteria are usually involved in the preparation of fermented foods and can produce different metabolites according to their strain type. The aim of this study was to evaluate the antimicrobial, antioxidant and aggregation activities of 10 different strains of Lactobacillus plantarum isolated from native fermented foods including Koozeh cheese, fermented o...
متن کاملImprovement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...
متن کاملFermented and Low-Lactose Nonfermented Synbiotic Drinking Desserts Containing Equal Mixture of Lactobacillus Rhamnosus GG and Lactobacillus Paracasei
Background and Objectives: Drinking dessert is a dairy product with high viscosity and great mouth-feel. Use of fresh lactic cheese whey in formulation of this beverage is one of the recent innovations in dessert production. Due to increasing demands for novel probiotic products, preparation of synbiotic drinking desserts with two various species of Lactobacillus can help to increase diversity ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Acta Universitatis Cibiniensis. Series E: Food Technology
سال: 2021
ISSN: 2344-150X
DOI: 10.2478/aucft-2021-0011