<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by <italic>Lactobacillus plantarum</italic> L60 and <italic>Lactobacillus rhamnosus</italic> 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.</p>
</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.

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

Shaanxi University of Science & Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk...

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

Online veröffentlicht: 28. Juni 2021

Seitenbereich: 115 - 122

Eingereicht: 14. Feb. 2021

Akzeptiert: 30. Mai 2021

DOI: https://doi.org/10.2478/aucft-2021-0011

Schlüsselwörter
goat milk, Alcalase, Lactobacillus plantarum Lactobacillus rhamnosus, antioxidant, ACE inhibition

© 2021 Guowei Shu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Online veröffentlicht: 28. Juni 2021

Seitenbereich: 115 - 122

Eingereicht: 14. Feb. 2021

Akzeptiert: 30. Mai 2021

DOI: https://doi.org/10.2478/aucft-2021-0011

Schlüsselwörtergoat milk, Alcalase, Lactobacillus plantarum Lactobacillus rhamnosus, antioxidant, ACE inhibition

© 2021 Guowei Shu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
goat milk, Alcalase, Lactobacillus plantarum Lactobacillus rhamnosus, antioxidant, ACE inhibition