| Autor: |
Singh, Sanjay, Bais, Basant, Singh, Ragvendar, Tak, Lokesh, Dhaka, C. S., Kumari, Renu |
| Předmět: |
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| Zdroj: |
Veterinary Practitioner; Jun2018, Vol. 19 Issue 1, p111-114, 4p |
| Abstrakt: |
An experiment was conducted to explore the possibilities of utilization of buffalo milk for production of bioactive peptides which have antioxidant potential by action of fermentation using two dairy cultures: Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis. Pasteurized buffalo milk was incubated with these two cultures @ 1% at 30°C for a period of 12 hour fermentation. During this period change antioxidant potential was measured using ABTS and DPPH radical scavenging activity. According to ABTS (2, 22 -azinobis (3-ethylbenzthiazoline-6-sulphonic acid) and DPPH (2, 22 -diphenyl-1-picrylhydrazyl) radical scavenging activity antioxidant activity of buffalo milk samples, the fermentative potential of Lactococcus lactis subsp. cremoris was found significantly higher (P<0.05), when it was compared with Lactococcus lactis subsp. lactis. Thus, milk samples fermented with Lactococcus lactis subsp. cremoris were used for production of fermented buffalo milk products at the time period of fermentation, where it shows highest antioxidant activity (both ABTS and DPPH) (i.e.8 hours of fermentation for buffalo milk). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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