Evaluation of Antibacterial Activity of Milk Peptides Released during the Growth of Lactobacilli in Milk
Viswanatha Angadi, Suresha K B & Shashikumar J N · European Journal of Nutrition & Food Safety · 2024
The present study is carried out to evaluate the antibacterial peptides released during the growth of lactobacilli in milk. Among 8 isolates of lactobacilli and yoghurt cultures used for study, the yoghurt culture released the maximum quantity of peptides (90 ± 1.25 µg/ml). When...
Open access
Research Article
10.9734/ejnfs/2024/v16i111574