Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Article Type:
Research/Original Article (دارای رتبه معتبر)
The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter pylori activity. During a 35-day storage period, chemical (pH and acidity contents), sensory characteristics, and Helicobacter pylori inhibitory activity of fermented camel milk samples have been investigated; Helicobacter pylori activity was examined using the Berthelot Method. At the end of the cold storage period, the lactic acid bacteria count was acceptable for probiotic products. Camel skim milk and fermented milk samples showed promising Helicobacter pylori inhibitory activity. The IC50 results from this study were IC50 = 24.58 and IC50 = 55/73 M).Specific inhibition or reduction of urease enzyme activity would result in an increased sensitivity of the bacteria in an acidic medium, and therefore, it can be considered a new functional food for stomach problems.
Journal of Food and Bioprocess Engineering, Volume:4 Issue: 2, Summer-Autumn 2021
153 to 159  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 1,390,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
In order to view content subscription is required

Personal subscription
Subscribe for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!