TY - JOUR AU - Tatyana V. Fedorova AU - Olga S. Savinova AU - Anna V. Begunova AU - Konstantin V. Moiseenko AU - Irina V. Rozhkova PY - 2022/01/13 Y2 - 2024/03/29 TI - Probiotic Potential and Functional Properties of Lactobacillus Reuteri, Lactobacillus Rhamnosus and Lactobacillus Helveticus: A Comparative Study JF - KnE Life Sciences JA - KLS VL - 7 IS - 1 SE - Articles DO - 10.18502/kls.v7i1.10144 UR - https://knepublishing.com/index.php/KnE-Life/article/view/10144 AB - This study was conducted to evaluate and comparethe probiotic propertiesofLactobacillus helveticusNK1, Lactobacillus rhamnosusF and Lactobacillus reuteriLR1lactobacilli strains.Changes in pH, cell growth, proteolytic activity, antioxidantactivity, and angiotensin-converting enzyme(ACE)inhibitoryactivity were monitored during fermentation ofreconstituted skim milk (RSM) by pure cultures of lactobacilli.Among the tested strains, L. helveticusNK1 showed the highest proteolytic, ACE inhibitoryand antioxidantactivitiesduring milk fermentation,followed by L. rhamnosus F and L. reuteriLR1.The promising capability of all of the lactobacilli strains to release bioactivepeptides from the milk proteins was demonstrated.Keywords: Lactobacillus, probiotic, milk fermentation, bioactive peptides ER -