Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA)
Bioactive peptides can be generated from milk protein by fermentation with lactic acid bacteria. In this study, lactic acid bacteria (LAB) were isolated from different food samples. Isolates that showed clear zone on modified de Man, Rogosa and Sharpe (MRS) - CaCO3 agar, catalase negative and Gram p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Journals
2015
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| Subjects: | |
| Online Access: | http://ddms.usim.edu.my/handle/123456789/8031 http://www.academicjournals.org/article/article1380788696_Abubakr%20et%20al.pdf |
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