Improved Anti-Oxidant and Anti-Bacterial Capacities of Skim Milk Fermented by Lactobacillus plantarum
Milk, on account of its abundant protein content, is recognized as a vital source of bioactive substances.In this study, the bioactive ingredients in milk were obtained by a combination of protease hydrolysis and fermentation with Lactobacillus plantarum.The compositions of protease hydrolysate (PM) and fermentation supernatant (FM) were determined