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.
Int.J.Curr.Microbiol.App.Sci (2020) 9(8): 1811-1831 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number (2020) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2020.908.208 Screening of Yoghurt Cultures for their Potential Proteolytic, Antioxidant and Probiotic Properties Jagrani Minj1, Brij Pal Singh2 and Shilpa Vij3* Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India Department of Food Science and Technology, University of Nebraska-Lincoln, USA Department of Microbiology, School of Science, RK University Rajkot, India *Corresponding author ABSTRACT Keywords Probiotic, Proteolytic, Yoghurt culture, Antioxidant Article Info Accepted: 18 July 2020 Available Online: 10 August 2020 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