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  • a Gujarat University, Ahmedabad, India
  • | b Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Mehsana, India
  • | c SMC College of Dairy Science, Anand Agriculture University, Anand, India
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Probiotic lactic acid bacteria (LAB) have been engrossed in plentiful food fermentations, known to man for millennia. The current investigation was aimed at investigating technical attributes, such as production of bioactive peptides, particularly ACE-I activity (anti-hypertensive property), proteolytic activity, and antioxidant activities of the potential probiotic LAB strains isolated from a diverse dairy and non-dairy based fermented foods. Among all ten LAB isolates, PFC21, isolated from sauerkraut, exhibited the highest antioxidative potential and showed maximum free radical scavenging ability using both ABTS (83.8±3.77%) and DPPH (59.4±2.18%) assays. It was followed by PD2 (dosa batter isolate) that showed (79.4±1.61%) activity in ABTS assay. PD2 revealed the highest proteolytic activity during 24 h and 48 h (with 0.82 and 1.12 absorbance, respectively) of fermentation at 37 °C; followed by a curd isolate, PC6, and PFC21 with 0.99 and 0.90 absorbance, respectively, at 48 h incubation. Furthermore, PD2 also showed the significantly (P<0.05) highest (49.39%) ACE inhibition followed by PFC21 (41.38%). These fascinating results led us to further evaluate the potential probiotic strains with regard to their utilization in the production of healthy quality foods with additional technical advantages.

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