| Summary: | The aims of the present study were to investigate the ability of Lactobacillus paracasei SNP2
and Lactobacillus plantarum Dad 13 to ferment peanut milk and to produce acid, and the effect
of peanut milk fermentation on the antioxidant activity. Plain peanut milk and peanut milk with
addition of 2% sucrose were inoculated with 1% v/v of a 18 h-culture of L. paracasei SNP2 or
L. plantarum Dad 13. Fermentation was carried out at 37
C for 18 h. During peanut milk
fermentation, the growth of lactic acid bacteria, production of acid, and the pH were
monitored. Antioxidant activity of peanut milk in the initial and end of fermentation was
measured by DPPH radical scavenging method. Plain peanut milk was found to support the
growth of L. paracasei SNP-2 and L. plantarum Dad 13, however, lactic acid content on the
fermented peanut milk was only 0.15%. Addition of 2% sucrose into peanut milk significantly
doubled the production of acid. During fermentation of plain and added sucrose peanut milk,
the population of lactic acid bacteria increased 2 log cycles. Concentration of acid in the
peanut milk fermented with L. paracasei SNP2 and L. plantarum Dad 13 were 0.27 % and 0.25
% respectively. Fermentation of peanut milk increased significantly the antioxidant activity.
Radical scavenging activity (RSA) of peanut fermented with L. paracasei SNP-2 or L. plantarum Dad 13 was five times higher than that of unfermented one.
Keywords: Lactic acid bacteria, fermentation, fermented peanut milk, antioxidant activity
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