标题：Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22
期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2021
卷号：25
期号：1
页码：115-122
DOI：10.2478/aucft-2021-0011
语种：English
出版社：Walter de Gruyter GmbH
摘要：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.
