Improved Anti-Oxidant and Anti-Bacterial Capacities of Skim Milk Fermented by Lactobacillus plantarum

Milk, on account of its abundant protein content, is recognized as a vital source of bioactive substances. In this study, the bioactive ingredients in milk were obtained by a combination of protease hydrolysis and fermentation with Lactobacillus plantarum. The compositions of protease hydrolysate (P...

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Bibliographic Details
Published in:	Molecules (Basel, Switzerland) Vol. 29; no. 16; p. 3800
Main Authors:	Wang, Ying, Zhao, Bingtian, Ding, Yun, Liu, Nan, Yang, Cheng, Sun, Yajuan
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 10.08.2024 MDPI
Subjects:	Animals anti-bacterial Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology anti-oxidant Antioxidants - chemistry Antioxidants - pharmacology Bacteria E coli Fermentation Gram-positive bacteria Hypotheses Lactobacillus plantarum - metabolism Milk Milk - chemistry Milk - microbiology Molecular weight Peptides Peptides - chemistry Peptides - pharmacology Permeability Probiotics protease hydrolysis Proteins skim milk Survival analysis Tandem Mass Spectrometry protease hydrolysis anti-oxidant fermentation anti-bacterial skim milk
ISSN:	1420-3049, 1420-3049
Online Access:	Get full text
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