Enzymatic and antioxidant activity of camel milk fermented with different strains of lactic acid bacteria

2020 ◽  
Vol 27 (2) ◽  
pp. 193-200
Author(s):  
Vinay Kumar Mehra ◽  
Raghvendar Singh ◽  
Devendra Kumar ◽  
Rakesh Poonia
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Different Strains

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

Isolation of Lactic Acid Bacteria with Probiotic Potential from Camel Milk

2008 ◽  
Vol 3 (4) ◽  
pp. 194-199 ◽  
Author(s):  
A. Yateem ◽  
M.T. Balba ◽  
T. Al-Surraya ◽  
B. Al-Mutairi ◽  
R. Al-Daher
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Probiotic Potential

Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria

2007 ◽  
Vol 102 (1) ◽  
pp. 106-115 ◽  
Author(s):  
T. Virtanen ◽  
A. Pihlanto ◽  
S. Akkanen ◽  
H. Korhonen
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Whey

Isolation and molecular identification of the lactic acid bacteria from raw camel milk

2014 ◽  
Vol 21 (2) ◽  
pp. 267 ◽  
Author(s):  
Samy Farouk Mahmoud ◽  
Metwally Mohamed Montaser ◽  
Othman AL Zhrani ◽  
Sayed Amin M. Amer
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Camel Milk
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