Exploring peptidomes of by-products generated during <i>chhurpi</i> production using <i>Lactobacillus delbrueckii</i> WS4 for identification of novel bioactive peptides-Reference-Cited by-同舟云学术

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

Published:2024 Issue:11 Volume:15 Page:5987-5999
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chourasia Rounak¹²^ORCID,Dabrha Gayatri¹,Abedin Md Minhajul¹^ORCID,Phukon Loreni Chiring¹,Singh Ashish Kumar³,Sahoo Dinabandhu²⁴,Singh Sudhir P.³⁵,Rai Amit Kumar¹²^ORCID

Affiliation:

1. National Agri-food Biotechnology Institute, SAS Nagar, Mohali, India

2. Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India

3. Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India

4. Department of Botany, University of Delhi, India

5. Gujarat Biotechnology University, Shahpur, Gandhinagar, Gujarat, India

Abstract

The considerable value of whey is evident from its significant potential applications and contributions to the functional food and nutraceutical market.

Funder

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00405A

Reference47 articles.

1. R.Kaur , D.Panwar and P. S.Panesar , Biotechnological approach for valorization of whey for value-added products , in Food Industry Wastes: Assessment and Recuperation of Commodities , 2020 , pp. 275–302

2. Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4

3. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

4. Dataintelo , Whey market research: Global industry analysis and forecast from 2022 to 2030 , 2022 , p. 108852

5. R.Chourasia , C. L.Phukon , M. M.Abedin , D.Sahoo and A. K.Rai , Microbial Transformation during Gut Fermentation , in Bioactive Compounds in Fermented Foods , 2021 , pp. 365–402

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1. 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;Biocatalysis and Agricultural Biotechnology;2024-09