Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AMIRI S.; REZAEI MOKARRAM R.; SOWTI KHIABANI M.; REZAZADEH BARI M.; ALIZADEH KHALEDABAD M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:91 Page(s): 65-83

Download Full-Text

Persian Verion

View:

457

Download:

Cites:

Information Journal Paper

Title

Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12

Author(s)

Keywords

ProbioticsQ1

DPPH·scavenging activityQ1

Hydroxyl radical scavenging activity and Fermentation bioprocessQ1

Abstract

Free radicals are a major cause of many diseases, such as cancer, by damage to the cells. The use of probiotic strains in fermented dairy foods has expanded due to the health-promotion effects of the consumer. Regarding antioxidant potentials of probiotic bacteria, the aims of this study were compared the antioxidant activity of probiotic species L. acidophilus LA5 and B. animalis subsp. lactis BB12 used in foods and investigate effects of incubation temperature, Initial pH, fermentation time, yeast extract concentration and linoleic acid concentration on their antioxidant activity in enriched cheese whey and milk permeate. The results showed that fermentation time, incubation temperature and concentration of yeast extract were the most important factors that had a significant effect on both DPPH free radical inhibitory activity and hydroxyl radical scavenging activity (p <0. 05). DPPH free radical inhibitory activity and hydroxyl radical scavenging activity increased with increasing incubation temperature and yeast extract concentration, respectively. Antioxidant activity was observed in the first 24 hours of fermentation process, which was proportional to bacterial growth. Hydroxyl radical scavenging activity and DPPH free radical scavenging activity, as a result of the probiotic culture activity and their effect on the substrate, increased and decreased, respectively, in the first 24 hours of fermentation time, by destruction the polymers. This study showed that the fermentation bioprocess by L. acidophilus LA5 and B. animalis subsp. lactis BB12 in the cheese whey as a medium had high antioxidant activity.

Cites

No record.

References

No record.

Cite

APA: Copy

AMIRI, S., REZAEI MOKARRAM, R., SOWTI KHIABANI, M., REZAZADEH BARI, M., & ALIZADEH KHALEDABAD, M.. (2019). Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(91 ), 65-83. SID. https://sid.ir/paper/71688/en

Vancouver: Copy

AMIRI S., REZAEI MOKARRAM R., SOWTI KHIABANI M., REZAZADEH BARI M., ALIZADEH KHALEDABAD M.. Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(91 ):65-83. Available from: https://sid.ir/paper/71688/en

IEEE: Copy

S. AMIRI, R. REZAEI MOKARRAM, M. SOWTI KHIABANI, M. REZAZADEH BARI, and M. ALIZADEH KHALEDABAD, “Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 91 , pp. 65–83, 2019, [Online]. Available: https://sid.ir/paper/71688/en

Related Journal Papers