NDLI: Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

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Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22

Content Provider	Scilit
Author	Shu, Guowei Wang, Zifei Dai, Chunji Yao, Chunxu Dong, Xu Wan, Hongchang Chen, He
Copyright Year	2021
Abstract	Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.
Related Links	https://www.sciendo.com/pdf/10.2478/aucft-2021-0011
Ending Page	122
Page Count	8
Starting Page	115
e-ISSN	2344150X
DOI	10.2478/aucft-2021-0011
Journal	Acta Universitatis Cibiniensis. Series E: Food Technology
Issue Number	1
Volume Number	25
Language	English
Publisher	Walter de Gruyter GmbH
Publisher Date	2021-06-01
Access Restriction	Open
Subject Keyword	Acta Universitatis Cibiniensis. Series E: Food Technology Agriculture and Animal Production Integrative and Complementary Medicine Alcalase Fermentation Antioxidant Probiotic Antihypertensive Activities Goat Milk Lactobacillus Plantarum Inoculum Size Journal: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol- 25
Content Type	Text
Resource Type	Article

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