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Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by  Lactobacillus plantarum  L60 and  Lactobacillus rhamnosus  LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.

acta universitatis cibiniensis. series e: food technology

Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by <i>Lactobacillus Plantarum</i> L60 and <i>Lactobacillus Rhamnosus</i> LR22

Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22