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Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus.

Gayathri, Balakrishnan and Renu, Agrawal (2015) Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus. Journal of Food Science and Technology, 51 (12). pp. 4138-4142. ISSN 0022-1155

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Abstract

Probiotics are the class of beneficial microorganisms that have positive influence on the health when ingested in adequate amounts. Probiotic fermented milk is one of the dairy products that is prepared by using probiotic lactic acid bacteria. The study comprised preparation of fermented milk from various sources such as cow, goat and camel. Pediococcus pentosaceus which is a native laboratory isolate from cheese was utilized for the product formation. Changes in functional properties in the fermented milks obtained from three different species were evaluated. Antioxidant activity determined by DPPH assay showed activity in probiotic fermented milk obtained from all the products being highest in goat milk (93 %) followed by product from camel milk (86 %) and then product from cow milk (79 %). The composition of beneficial fatty acids such as stearic acid, oleic acid and linoleic acid were higher in fermented milk than the unfermented ones. Results suggested that probiotic bacteria are able to utilize the nutrients in goat and camel milk more efficiently compared to cow milk. Increase in antioxidant activity and fatty acid profile of fermented milks enhances the therapeutic value of the products.

Item Type: Article
Uncontrolled Keywords: Probiotics . Fermented milk . Antioxidant . Fatty acid
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 08:48
Last Modified: 08 Jan 2015 07:01
URI: http://ir.cftri.com/id/eprint/11083

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