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Screening of yoghurt cultures for their potential proteolytic, antioxidant and probiotic properties

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The best results for antimicrobial activity against test pathogens and positive bile salt hydrolase activity in the presence of sodium taurodeoxycholate have also been observed in these cultures. Yoghurt cultures ST 144 and LB 144 had the highest antioxidative activity 78.30 ± 0.12, and 76.13 ± 0.12 UmL-1 , respectively. In conclusions, yoghurt cultures ST 144 and LB 144 exhibited the promising probiotic properties with additional functional properties such as antioxidant and proteolytic activity. |

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