Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities |
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Authors: | Seyed Mohammad Bagher Hashemi Aliakbar Gholamhosseinpour |
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Affiliation: | 1. Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran;2. Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran |
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Abstract: | In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α-amylase and α-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain. |
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Keywords: | Fermented goat milk bioactive properties L plantarum ultrasound treatment |
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