Abstract
In this study, Lactobacillus helveticus MTCC5463 was evaluated for its proteolytic activity and production of bioactive peptides during fermentation of honey supplemented milk under specified growth conditions. Generally, lactic acid bacteria have a strong proteolytic system. However, L. helveticus MTCC5463 showed maximum proteolytic activity at 4 % level of honey supplementation compared to 6 % and control. Similarly, water soluble extract derived from fermented honey based milks exhibited different level of bioactive peptides productions during fermentation. L. helveticus MTCC5463 showed maximum peptides production at 4 % level of honey supplementation compared to control during HPLC analysis and LC–MS analysis.
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Funding was provided by Anand Agricultural University, Anand, Gujarat, India.
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Hati, S., Sakure, A. & Mandal, S. Impact of Proteolytic Lactobacillus helveticus MTCC5463 on Production of Bioactive Peptides Derived from Honey Based Fermented Milk. Int J Pept Res Ther 23, 297–303 (2017). https://doi.org/10.1007/s10989-016-9561-5
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DOI: https://doi.org/10.1007/s10989-016-9561-5