Influence of Whey Protein Concentrate on the Production of Antibacterial Peptides Derived from Fermented Milk by Lactic Acid Bacteria

被引：0
作者：
Subrota Hati
Nikita Patel
Amar Sakure
Surajit Mandal
机构：
[1] Anand Agricultural University,Department Dairy Microbiology
[2] Anand Agricultural University,Department Plant biotechnology
[3] National Dairy Research Institute,Dairy Microbiology Division
来源：
International Journal of Peptide Research and Therapeutics | 2018年 / 24卷
关键词：
Peptides; Antimicrobial; Whey protein concentrate; Fermentation; Lactic acid bacteria;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In the study, growth, proteolysis and antimicrobial activity of lactic acid bacteria were evaluated in skim milk medium supplemented with different concentration of whey protein concentrate (WPC 70). Lactobacillus helveticus (V3) showed maximum pH reduction with 1% WPC. Lactobacillus rhamnosus (NS4) also produced maximum lactic acid production and viable cells counts at 1 and 1.5% WPC, respectively. However, V3 showed maximum proteolytic activity with 1.5% WPC. Streptococcus thermophilus (MD2) was found to exhibit maximum antimicrobial activity with 1.5% WPC. Peptides formed during fermentation were purified by RP-HPLC and identified using RP-LC/MS analysis. Antimicrobial peptide was identified as lactoferrin, which was found in fermented milk supplemented with 1.5% WPC by NS4.
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页码：87 / 98
页数：11
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