Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (<i>L. plantarum</i>, <i>L. fermentum</i>, <i>L. rhamnosus</i> and <i>L. acidophilus</i>) wi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/11/3307 |
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| author | Agata Biadała Noranizan Mohd Adzahan |
| author_facet | Agata Biadała Noranizan Mohd Adzahan |
| author_sort | Agata Biadała |
| collection | DOAJ |
| description | The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (<i>L. plantarum</i>, <i>L. fermentum</i>, <i>L. rhamnosus</i> and <i>L. acidophilus</i>) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by <i>L. acidophilus</i>. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk. |
| first_indexed | 2024-03-10T10:51:09Z |
| format | Article |
| id | doaj.art-d8bbbc1ea395449bbad105432bb618a5 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T10:51:09Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-d8bbbc1ea395449bbad105432bb618a52023-11-21T22:13:24ZengMDPI AGMolecules1420-30492021-05-012611330710.3390/molecules26113307Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain MicrofloraAgata Biadała0Noranizan Mohd Adzahan1Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, MalaysiaThe aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (<i>L. plantarum</i>, <i>L. fermentum</i>, <i>L. rhamnosus</i> and <i>L. acidophilus</i>) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by <i>L. acidophilus</i>. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk.https://www.mdpi.com/1420-3049/26/11/3307goat milkkefir grain microfloraantioxidant activity |
| spellingShingle | Agata Biadała Noranizan Mohd Adzahan Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora Molecules goat milk kefir grain microflora antioxidant activity |
| title | Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora |
| title_full | Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora |
| title_fullStr | Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora |
| title_full_unstemmed | Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora |
| title_short | Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora |
| title_sort | storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| topic | goat milk kefir grain microflora antioxidant activity |
| url | https://www.mdpi.com/1420-3049/26/11/3307 |
| work_keys_str_mv | AT agatabiadała storagestabilityofantioxidantinmilkproductsfermentedwithselectedkefirgrainmicroflora AT noranizanmohdadzahan storagestabilityofantioxidantinmilkproductsfermentedwithselectedkefirgrainmicroflora |