The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Moslehishad, Maryam; Mirdamadi, Saeed; Ehsani, Morteza; Ezzatpanah, Hamid; Moosavi-Movahedi, Ali Akbar

doi:10.1111/1471-0307.12017

Cited by 53 publications

(46 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Local producers use spontaneous fermentation of milk that results in variable product quality. Accordingly, using lactic acid bacteria (LAB) strains to improve fermentation under controlled conditions is an important step in producing camel fermented milk (Moslehishad et al 2013b).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Soleymanzadeh

Mirdamadi

Kianirad

2016

Dairy Sci. & Technol.

Self Cite

View full text Add to dashboard Cite

Chal is a traditional fermented product produced from spontaneously fermented camel milk which contains several bacterial species with potential usage in producing traditional dairy products and functional foods. The aims of this study were to isolate and identify predominant lactic acid bacteria (LAB) from Chal and investigate antioxidant activity of camel and bovine milk fermented by these isolates. Chal samples were collected from Turkman Sahra, Golestan Province, Iran. The protein hydrolysis was determined by o-phthaldialdehyde (OPA) method, and antioxidant activities of whey fractions were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals scavenging methods. Nine catalase-negative bacteria including Lactobacillus (L.) plantarum, L. paraplantarum, L. kefiri, L. gasseri, L. paracasei, Leuconostoc (Leu.) lactis, Weissella (W.) cibaria, and Enterococcus (E.) faecium were isolated and identified by conventional and molecular methods. Both camel and bovine milk were fermented by the strains for 24 h. Fermented camel milk showed significantly (P < 0.05) higher antioxidant activity than bovine milk. Camel milk fermented by Leu. lactis showed significantly (P < 0.05) higher DPPH (57.90 ± 4.59 μM) and ABTS (1484.35 ± 128.20 μM; P < 0.05) radical scavenging activity compared to samples fermented by other strains. According to sensory evaluation of fermented camel and bovine milks, camel milk fermented by Leu. lactis SM10 had the highest overall acceptance values. Our findings suggest that camel and bovine milk fermented by LAB isolated from Chal could potentially be used for producing novel functional foods.

show abstract

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Soleymanzadeh

Mirdamadi

Kianirad

2016

Dairy Sci. & Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…They also produce antibacterial compounds of proteinaceous origin, such as bacteriocins (De Vuyst and Leroy ; Moslehishad et al . ). These are a subject of greatest interest because of their high potential in food industry to be used as biological preservatives.…”

Section: Resultsmentioning

confidence: 97%

“…; Moslehishad et al . ; Santiago‐López et al . ) and may be considered for a use as biopreservatives (Gálvez et al .…”

Section: Resultsmentioning

confidence: 99%

“…Also LAB produce various low molecular mass inhibitory compounds such as hydrogen peroxide, carbon dioxide, diacetyl. They also produce antibacterial compounds of proteinaceous origin, such as bacteriocins (De Vuyst and Leroy 2007;Moslehishad et al 2013). These are a subject of greatest interest because of their high potential in food industry to be used as biological preservatives.…”

Section: Investigation Of Antimicrobial Activity Of Isolated Lab Strainsmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) express broad range of biological activities such as antagonistic, proteolytic, lipolytic activities, the ability to form lactic acid, to synthesise different polysaccharides and more (De Vuyst and Leroy 2007;El-Ghaish et al 2009;Badel et al 2011;Hadji Sfaxi et al 2012;Moslehishad et al 2013;Hakobyan et al 2016). One of the most important properties of LAB is their ability to synthesise antimicrobial substances able to inhibit the growth of various micro-organisms.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Keryan

Bazukyan

Trchоunian

2016

Int J of Dairy Tech

View full text Add to dashboard Cite

Growth, antibacterial and proteolytic activities of two new lactobacilli strains isolated from matsoun (Armenian traditional dairy product) and their pH dependence were studied. The results demonstrated the antibacterial activity of lactobacilli against Gram‐positive and Gram‐negative test strains. This activity was stable when pH of cell culture medium was adjusted to the value of 6.5. At pH 8, the antibacterial activity of only one strain was stable. Both strains were able to hydrolyse casein in pH range of 5.5–8 with maximal activity at pH 5.5. Controlled pH conditions were suitable for biomass yield, while noncontrolled pH was better for expression of antibacterial activity.

show abstract

Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

Marchwińska

Gwiazdowska

2021

Arch Microbiol

View full text Add to dashboard Cite

Animal microbiota is becoming an object of interest as a source of beneficial bacteria for commercial use. Moreover, the escalating problem of bacterial resistance to antibiotics is threatening animals and humans; therefore, in the last decade intensive search for alternative antimicrobials has been observed. In this study, lactic acid bacteria (LAB) were isolated from suckling and weaned pigs feces (376) and characterized to determine their functional properties and usability as pigs additives. Selection of the most promising LAB was made after each stage of research. Isolates were tested for their antimicrobial activity (376) and susceptibility to antibiotics (71). Selected LAB isolates (41) were tested for the production of organic acids, enzymatic activity, cell surface hydrophobicity and survival in gastrointestinal tract. Isolates selected for feed additive (5) were identified by MALDI-TOF mass spectrometry and partial sequence analysis of 16S rRNA gene, represented by Lentilactobacillus, Lacticaseibacillus (both previously classified as Lactobacillus) and Pediococcus genus. Feed additive prototype demonstrated high viability after lyophilization and during storage at 4 °C and − 20 °C for 30 days. Finally, feed additive was tested for survival in simulated alimentary tract of pigs, showing viability at the sufficient level to colonize the host. Studies are focused on obtaining beneficial strains of LAB with probiotic properties for pigs feed additive.

show abstract

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Cited by 53 publications

References 30 publications

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition

Contact Info

Product

Resources

About