Fermentation of Chortan (heated strained yoghurt) by Lactobacillus helveticus: sonication treatment and biological activities
作者： Seyed Mohammad Bagher Hashemi , Aliakbar Gholamhosseinpour
DOI: 10.1111/IJFS.14365
关键词: Lactobacillus helveticus 、 Food science 、 DPPH 、 Chemistry 、 Fermentation 、 Protease 、 ABTS 、 Sonication 、 Biological activity 、 Antioxidant
摘要: In the present study, effects of continuous and pulsed ultrasound (100 W, 30 kHz, 25–75% amplitudes for 30 min) fermentation process (37°C 24 h) by Lactobacillus helveticus PTCC 1332 on biological activities Chortan were investigated. The obtained results showed that enhanced protease content (36.27% (neutral), 37.57% (acid), 39.28% (alkaline) protease), peptide concentration (45.27%) antioxidant activity (33.69% (DPPH), 132.85% (ABTS)) samples compared to unfermented ones. Additionally, an increase in amplitude (except at 75%) promoted enzymes, peptides radical scavenging fermented samples. Our indicated treatments complemented each other. Depending experimental conditions, effect was sometimes lower, similar higher than treatment. Therefore, selection appropriate mode can improve Chortan.
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