Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk - Basannavar, Santosh; Pothuraju, Ramesh; Sharma, Raj Kumar (Journal of the science of food and agriculture, 2014)
Keywords: Aloe; Aloe - chemistry; Aloe barbadensis; Aloe vera; angiotensin-converting enzyme; Angiotensin-Converting Enzyme Inhibitors - chemistry; Colony Count, Microbial; Counting; Culture; Cultured Milk Products - chemistry; Cultured Milk Products - metabolism; Cultured Milk Products - microbiology; Diet, Fat-Restricted; Fermentation; fermented milk; Flowers & plants; Food Additives - chemistry; Food Storage; functional foods; Gels; Gram-positive bacteria; Hydrogen-Ion Concentration; India; Inhibition; Lactobacillus acidophilus - growth & development; Lactobacillus acidophilus - isolation & purification; Lactobacillus acidophilus - metabolism; Lactobacillus casei; Lactobacillus casei - growth & development; Lactobacillus casei - isolation & purification; Lactobacillus casei - metabolism; Microbial Viability; Milk; peptidyl-dipeptidase A; Plant Preparations - chemistry; Powders; Probiotics; Probiotics - metabolism; Proteolysis; Refrigeration; Survival; Survival analysis; viability; India; Aloe vera; Lactobacillus casei; proteolysis; angiotensin-converting enzyme; viability