Exploring peptidomes of by-products generated during <i>chhurpi</i> production using <i>Lactobacillus delbrueckii</i> WS4 for identification of novel bioactive peptides

Chourasia, Rounak; Dabrha, Gayatri; Abedin, Md Minhajul; Phukon, Loreni Chiring; Singh, Ashish Kumar; Sahoo, Dinabandhu; Singh, Sudhir P.; Rai, Amit Kumar

doi:10.1039/d4fo00405a

Food Funct.

2024

DOI: 10.1039/d4fo00405a

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Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides

Rounak Chourasia,

Gayatri Dabrha,

Md Minhajul Abedin

et al.

Abstract: The considerable value of whey is evident in its significant potential applications and contributions to the functional foods and nutraceutical market. The by-product was obtained during functional chhurpi and novel...

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Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties

Sarkar,

Chourasia,

Abedin

et al. 2024

Biocatalysis and Agricultural Biotechnology

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Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties

Sarkar,

Chourasia,

Abedin

et al. 2024

Biocatalysis and Agricultural Biotechnology

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Exploring peptidomes of by-products generated during chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides

Abstract: The considerable value of whey is evident in its significant potential applications and contributions to the functional foods and nutraceutical market. The by-product was obtained during functional chhurpi and novel...

Cited by 1 publication

References 46 publications

Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties

Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties

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