1Department of Animal Nutrition, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India, 334001
2National Research Centre on Camel, Bikaner, Rajasthan, India, 334001
Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India, 334001
*email: sanjaymahla.sm@gmail.com
Online published on 11 July, 2018.
An experiment was conducted to explore the possibilities of utilisation of camel milk for production of bioactive peptides which have antioxidant potential by action of fermentation using 2 dairy cultures: Lactococcus lactis spp. cremoris and Lactococcus lactis spp. lactis. Pasteurised camel milk was incubated with these 2 cultures @ 1% at 37ºC for a period of 12 hour fermentation. During this period change antioxidant potential was measured using ABTS and DPPH radical scavenging activity. According to ABTS and DPPH radical scavenging activity antioxidant activity of camel milk samples, the fermentative potential of Lactococcus lactis spp. cremoris was found significantly higher (P<0.05), when it was compared with Lactococcus lactis spp. lactis. Thus milk samples fermented with Lactococcus lactis spp. cremoris were used for production of fermented camel milk products at the time period of fermentation, where it showed highest antioxidant activity (both ABTS and DPPH) (i.e. 10 hours of fermentation for camel milk).
ABTS, camel milk, DPPH, fermentation
