Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity.

The use of whey as a natural culture medium to produce hydrolysates with antimicrobial from Bacillus clausii is the objective of this research. The fermentation process was carried out at 25 ℃ for five days, where proteolytic activity, soluble peptides quantification, and antimicrobial activity using the disc diffusion method were determined every day. The fermented whey reached values ​​of proteolytic activity between 90 and 260 U ml and a production of soluble peptides between 100 and 2070 µg ml.