Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)
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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 μg/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.
International Journal of Dairy Technology;
Alhaj, O.A., Metwalli, A.A., Ismail, E.A., Ali, H.S., Al‐Khalifa, A.S. and Kanekanian, A.D. (2018) 'Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)', International Journal of Dairy Technology, 71(1), pp.27-35. DOI: 10.1111/1471-0307.12383.
Article published in International Journal of Dairy Technology on 06 March 2017, available at: https://doi.org/10.1111/1471-0307.12383.
Cardiff Metropolitan University (Grant ID: Cardiff Metropolian (Internal))
National Plan for Science, Technology and Innovation (MAARIFAH);
King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia. Grant Number: 11‐AGR1603‐02