<abstract xmlns="http://www.w3.org/1999/xhtml">
This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH2PO4, MgSO4 and NaCl) on the antioxidant activity (specifically, DPPH and superoxide anion scavenging rate), acidity, and pH of peptides in goat milk (GM) fermented by <italic>Lactobacillus plantarum</italic> L60 by individual factor experiments. The results indicated that nitrogen sources and inorganic salts significantly affected <italic>L. plantarum</italic> L60’s antioxidant and acid-producing abilities, and when the supplemental levels of peptone, casein hydrolysate, KH2PO4, MgSO4 and NaCl were 0.7%, 0.3%, 0.3%, 0.15% and 0.9%, respectively, the scavenging ability of antioxidant peptides on DPPH radical and superoxide anion reached the maximum.
</abstract>

This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH2PO4, MgSO4 and NaCl) on the antioxidant activity (specifically, DPPH and superoxide anion scavenging rate), acidity, and pH of peptides in goat milk (GM) fermented by Lactobacillus plantarum L60 by individual factor experiments. The results indicated that nitrogen sources and inorganic salts significantly affected L. plantarum L60’s antioxidant and acid-producing abilities, and when the supplemental levels of peptone, casein hydrolysate, KH2PO4, MgSO4 and NaCl were 0.7%, 0.3%, 0.3%, 0.15% and 0.9%, respectively, the scavenging ability of antioxidant peptides on DPPH radical and superoxide anion reached the maximum.

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by <italic>Lactobacillus plantarum</italic> L60

School of Food and Biological Engineering

Shaanxi University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

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

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by  L60

This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH2PO4, MgSO4 and NaCl) on the antioxidant...

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

Data publikacji: 06 wrz 2023

Zakres stron: 83 - 90

Otrzymano: 11 mar 2023

Przyjęty: 27 maj 2023

DOI: https://doi.org/10.2478/aucft-2023-0007

Słowa kluczowe
L60, goat milk, antioxidant, nitrogen sources, inorganic salts.

© 2023 Wenjing Hu et al., published by Sciendo

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

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

Data publikacji: 06 wrz 2023

Zakres stron: 83 - 90

Otrzymano: 11 mar 2023

Przyjęty: 27 maj 2023

DOI: https://doi.org/10.2478/aucft-2023-0007

Słowa kluczoweL60, goat milk, antioxidant, nitrogen sources, inorganic salts.

© 2023 Wenjing Hu et al., published by Sciendo

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

Słowa kluczowe
L60, goat milk, antioxidant, nitrogen sources, inorganic salts.