Probiotics in Milk as Functional Food: Characterization and Nutraceutical Properties of Extracted Phenolics and Peptides from Fermented Skimmed Milk Inoculated with Royal Jelly

This study evaluated the biological properties of milk fermented with Lactobacillus acidophilus with and without several amounts of royal jelly including: total viable count, pH , titratable acidity, antioxidant activity and inhibitory activities of angiotensin 1‐converting enzyme ( ACE ), α‐amylase, and growth of colorectal ( SW480 ) and skin ( MV3 ) cancer cell lines. The bound phenolic extract after acid hydrolysis had better biological...