National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
All the yoghurt cultures (10 Streptococcus thermophilus and 10 Lactobacillus bulgaricus ssp. delbrueckii) have been seen for the proteolytic activity with highest value ST 144 (113.47 ± 0.91 μg serine mL-1) and LB 144 (201.11 ± 0.74 μg serine mL-1). Among all the yoghurt cultures, S. thermophilus 144 (ST 144) and L. bulgaricus 144 (LB 144) have shown good viability at low pH (1.0) and survivability in bile salt concentration up to 3%. Cell surface hydrophobicity has been noted significantly (P<0.05) higher in n-hexadecane (52.02 ± 0.13%) for ST 144 and in o-xylene (61.91 ± 0.44%) for LB 144. The best results for antimicrobial activity against test pathogens and positive bile salt hydrolase activity in the presence of sodium taurodeoxycholate have also been observed in these cultures. Yoghurt cultures ST 144 and LB 144 had the highest antioxidative activity 78.30 ± 0.12, and 76.13 ± 0.12 UmL-1, respectively. In conclusions, yoghurt cultures ST 144 and LB 144 exhibited the promising probiotic properties with additional functional properties such as antioxidant and proteolytic activity.
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