The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk
Abstract
:Highlights
1. Introduction
2. Materials and Methods
2.1. Microorganisms
2.2. Laser Exposure
2.3. Bacterial Culture Cultivation
2.4. Preparation of Fermented Skimmed Milk by L. casei NRRL-B-1922
2.5. Preparation of Whey Fraction
2.6. Antioxidant Assay
2.6.1. DPPH Radical Scavenging Activity
2.6.2. Determination of Total Antioxidant Capacity
2.7. Fermentation Profile of Fermented Skimmed Milk
2.8. β-Galactosidase Activity of L. casei Strain
2.9. Cholesterol Assimilation by L. casei before and after Treatment
2.10. Determination of Antibacterial Activity
2.11. Determination of Proteolytic Activity
2.12. Statistical Analysis
3. Results and Discussion
3.1. Antioxidant Activities of Pre-Treated L. casei with Red Laser
3.2. L. casei Profile of Lactose Fermentation after Red Laser Exposure
3.3. Effect of Red Laser on Antibacterial Activities of L. casei
3.4. Red Laser Enhanced Cholesterol Assimilation and Proteolytic Activities of L. casei
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Treatments | Lactose Residues | Lactic Acid | Acetic Acid |
---|---|---|---|
Control | 28.35 ± 0.51 a | 4.82 ± 0.51 a | 0.25 ± 0.06 a |
3 J/cm2 | 28.15 ± 0.42 a | 4.80 ± 0.48 a | 0.24 ± 0.05 a |
6 J/cm2 | 25.41 ± 0.37 b | 5.70 ± 0.40 b | 0.62 ± 0.03 b |
12 J/cm2 | 23.15 ± 0.36 c | 6.12 ± 0.71 c | 0.92 ± 0.10 c |
Treatments | Staph. aureus | B. subtilis | E. coli |
---|---|---|---|
Control | 10.20 ± 0.60 a | 9.30 ± 0.80 a | 7.50 ± 0.20 ab |
3 J/cm2 | 10.30 ± 0.40 ab | 9.40 ± 0.35 ab | 7.45 ± 0.60 a |
6 J/cm2 | 11.50 ± 0.50 cd | 10.20 ± 0.52 abc | 8.40 ± 0.30 bc |
12 J/cm2 | 12.10 ± 0.30 d | 11.00 ± 0.40 cd | 9.15 ± 0.70 cd |
Ampicillin * | 14.73 ± 0.40 e | 15.93 ± 0.61 e | 12.70 ± 0.52 e |
Treatments | % Cholesterol Assimilation |
---|---|
Control | 38.12 ± 1.20 a |
3 J/cm2 | 38.42 ± 0.65 ab |
6 J/cm2 | 39.25 ± 1.35 abc |
12 J/cm2 | 41.15 ± 0.83 c |
Treatments | % Proteolytic Activity |
---|---|
Control | 5.10 ± 0.40 a |
3 J/cm2 | 5.20 ± 0.25 ab |
6 J/cm2 | 5.62 ± 0.30 abc |
12 J/cm2 | 6.30 ± 0.55 c |
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Mohamed, M.S.M.; Elshaghabee, F.M.F.; Alharbi, S.A.; El-Hussein, A. The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk. Biology 2020, 9, 256. https://doi.org/10.3390/biology9090256
Mohamed MSM, Elshaghabee FMF, Alharbi SA, El-Hussein A. The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk. Biology. 2020; 9(9):256. https://doi.org/10.3390/biology9090256
Chicago/Turabian StyleMohamed, Mahmoud S.M., Fouad M.F. Elshaghabee, Sulaiman Ali Alharbi, and Ahmed El-Hussein. 2020. "The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk" Biology 9, no. 9: 256. https://doi.org/10.3390/biology9090256