{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T10:07:57Z","timestamp":1776852477803,"version":"3.51.2"},"reference-count":26,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2025,12,2]],"date-time":"2025-12-02T00:00:00Z","timestamp":1764633600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Fermentation and storage are known to enhance the production of natural antioxidative and angiotensin-I converting enzyme (ACE)-inhibitory components in dairy products. In this study, the antioxidative potential (% ABTS and % DPPH inhibition) and ACE-inhibitory activity of fermented skim milk (fermented at 42\u00b0C for 24 h) using 10\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    isolates, previously isolated and characterized from the traditional sweet curd of West Bengal, India were evaluated over a storage period of 7 days at 7 \u00b1 2\u00b0C. Among all isolates,\n                    <jats:italic>Lactobacillus delbrueckii<\/jats:italic>\n                    subsp.\n                    <jats:italic>indicus<\/jats:italic>\n                    (JSL\n                    <jats:sub>2<\/jats:sub>\n                    P\n                    <jats:sub>2<\/jats:sub>\n                    ) exhibited the highest functional activity, with ABTS and DPPH inhibition levels of 14.57 \u00b1 0.67% and 14.43 \u00b1 0.72%, respectively, and ACE inhibition of 47.86 \u00b1 1.95% after 24 h of fermentation. These bioactivities further increased during storage. The findings scientifically validate the health-promoting properties of traditional Indian sweet curd prepared with\n                    <jats:italic>Lactobacillus delbrueckii<\/jats:italic>\n                    subsp\n                    <jats:italic>. indicus<\/jats:italic>\n                    , highlighting its potential for commercial application in functional dairy product development and its role in reducing the risk of lifestyle-related diseases.\n                  <\/jats:p>","DOI":"10.1017\/s0022029925101738","type":"journal-article","created":{"date-parts":[[2025,12,2]],"date-time":"2025-12-02T08:32:48Z","timestamp":1764664368000},"page":"157-162","source":"Crossref","is-referenced-by-count":0,"title":["Antioxidative and ACE-inhibitory activities of skim milk fermented with thermophilic\n                    <i>Lactobacillus<\/i>\n                    isolated from traditional Indian sweet curd of West Bengal"],"prefix":"10.1017","volume":"93","author":[{"given":"Ankita","family":"Pandit","sequence":"first","affiliation":[{"name":"West Bengal University of Animal and Fishery Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3754-7651","authenticated-orcid":false,"given":"Pinaki Ranjan","family":"Ray","sequence":"additional","affiliation":[{"name":"West Bengal University of Animal and Fishery Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Surajit","family":"Mandal","sequence":"additional","affiliation":[{"name":"West Bengal University of Animal and Fishery Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Amit Kumar","family":"Barman","sequence":"additional","affiliation":[{"name":"West Bengal University of Animal and Fishery Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Akash","family":"Mukherjee","sequence":"additional","affiliation":[{"name":"West Bengal University of Animal and Fishery Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anindita","family":"Debnath","sequence":"additional","affiliation":[{"name":"West Bengal University of Animal and Fishery Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2025,12,2]]},"reference":[{"key":"S0022029925101738_ref20","first-page":"1","article-title":"Antioxidant peptides derived from milk proteins: a review","volume":"60","author":"Sharma","year":"2020","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"S0022029925101738_ref13","first-page":"128392","article-title":"Role of lactic acid bacteria fermentation on the antioxidant activity of dairy products","volume":"343","author":"Li","year":"2021","journal-title":"Food Chemistry"},{"key":"S0022029925101738_ref18","doi-asserted-by":"publisher","DOI":"10.1016\/S0891-5849(98)00315-3"},{"key":"S0022029925101738_ref12","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2005.10.012"},{"key":"S0022029925101738_ref3","first-page":"637","article-title":"Physicochemical, microbiological and antioxidant property of traditionally prepared Misti Dahi sold in West Bengal","volume":"21","author":"Chatterjee","year":"2022","journal-title":"Indian Journal of Traditional Knowledge"},{"key":"S0022029925101738_ref2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26113307"},{"key":"S0022029925101738_ref26","first-page":"112180","article-title":"Enhancement of antioxidant properties in fermented milk through metabolic activity of Lactobacillus plantarum","volume":"153","author":"Zeng","year":"2022","journal-title":"LWT - 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