You are in:Home/Publications/Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)

Dr. Elsayed Elsayed Ali Ismail :: Publications:

Title:
Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)
Authors: OMAR A ALHAJ; ALI A METWALLI; ELSAYED A ISMAIL; HATEM S ALI; ABDULRAHMAN S AL-KHALIFA; and ARA D KANEKANIAN
Year: 2017
Keywords: Camel milk, Angiotensin converting enzyme, Antimicrobial effect, Bioactive peptides, Lactobacillus
Journal: International Journal of Dairy Technology
Volume: 70
Issue: -
Pages: -
Publisher: Wiley
Local/International: International
Paper Link:
Full paper Not Available
Supplementary materials Not Available
Abstract:

This study aimed to determine the angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk. Samples were prepared either using Lactobacillus acidophilus and Streptococcus thermophilus or Lactobacillus helveticus and Str. thermophilus and labelled as S1 and S2, respectively. The IC50 values of S1 and S2 samples ranged between 113–200 and 70– 133 lg/mL, respectively. The antimicrobial effects of S1 and S2 samples against Bacillus cereus, Salmonella Typhimurium and Staphylococcus aureus were apparent after 12 h of incubation and continued until 15 days of storage, whereas unfermented camel milk exhibited no antimicrobial effects against any of the tested pathogens.

Google ScholarAcdemia.eduResearch GateLinkedinFacebookTwitterGoogle PlusYoutubeWordpressInstagramMendeleyZoteroEvernoteORCIDScopus