Title: Optimum fermentation conditions of Lactobacillus helveticus for producing antioxidative cheese whey
Abstract: This study focused on the antioxidative property of cheese whey fermented by a Lactobacillus helveticus which was proved to be excellent on producing the proteinase.After the single factor tests,the orthogonal test was carried out to obtain the optimal fermentation condition to get the product with the best antioxidative activity.The optimal fermentation conditions are as following: incubation temperature 37 ℃,initial pH 6.0,inoculation 5%(vol/vol),and fermented 18 h.After fermented in this condition,the ability to eliminate free radical of the product is up to 54.73%.This study proved that after fermented by the Lactobacillus helveticus,the antioxidative activity of the cheese whey could be improved,and developed a new way to prepare the antioxidative peptides from whey.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot