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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Abdelbasset M, Djamila K (2008) Antimicrobial activity of autochthonous lactic acid bacteria isolated from Algerian traditional fermented milk “Raïb”. Afr J Biotechnol 7:2908–2914
Agrawal R, RatiRao E, Vijayendra SVN, Varadaraj MC, Prasad MS, Nand K (2000) Flavour profile of idli batter prepared from defined microbial starter cultures. World J Microbiol Biotechnol 16:687–690
Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917
Brand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30
De la Fuente MA, Fontecha J, Juárez M (1993) Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes-and goats-milk cheeses. Z Lebensm Unters Forsch A 196:155–158
Djoussé L, Pankow JS, Eckfeldt JH, Folsom AR, Hopkins PN, Province MA, Hong Y, Ellison RC (2001) Relation between dietary linolenic acid and coronary artery disease in the National Heart, Lung, and Blood Institute Family Heart Study. Am J Clin Nutr 74:612–619
Ebringer L, Ferenčik M, Krajčovič J (2008) Beneficial health effects of milk and fermented dairy products. Review. Folia Microbiol (Praha) 53:378–394
Jacobs MB (1951) The chemical analysis of foods and food products, 3rd edn. D. Van Nastrand, Princeton
Kailasapathy K, Chin J (2000) Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol Cell Biol 78:80–88
Kedare SB, Singh R (2011) Genesis and development of DPPH method of antioxidant assay. J Food Sci Technol 48:412–422
Mensink RP, Zock PL, Kester ADM, Katan MB (2003) Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 77:1146–1155
Midolo P, Lambert J, Hull R, Luo F, Grayson M (1995) In vitro inhibition of Helicobacter pylori NCTC 11637 by organic acids and lactic acid bacteria. J Appl Microbiol 79:475–479
Miller-Ihli N (1996) Trace element determinations in foods and biological samples using inductively coupled plasma atomic emission spectrometry and flame atomic absorption spectrometry. J Agric Food Chem 44:2675–2679
Nishino T, Shibahara-Sone H, Kikuchi-Hayakawa H, Ishikawa F (2000) Transit of radical scavenging activity of milk products prepared by maillardreaction and Lactobacillus casei Strain Shirotafermentation through the hamster intestine. J Dairy Sci 83:915–922
Noever D, Bouman J, Gramberg L, Lavos G (1988) Compilation of mass spectra of volatile compounds in food: TNO Institute CIVO-Food Analysis, vol 1:18. Zeist, The Netherlands
Papagianni M, Anastasiadou S (2009) Pediocins: the bacteriocins of pediococci. Sources, production, properties and applications. Microbial Cell Factories 8:1–16
Pyo YH, Lee TC, Lee YC (2005) Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean. J Food Sci 70:S215–S220
Raccach M (1987) Pediococci and biotechnology. Crit Rev Microbiol 14:291–309
Shobharani P, Agrawal R (2009) Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. Int J Food Sci Nutr 60:70–83
Slacanac V, Hardi J, Curzik D, Pavlovic H, Lucan M, Vlainic M (2007) Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46. Czech J Food Sci 25:351–358
Smith J (1991) Probiotics—fact or fiction? J Chem Technol Biotechnol 51:539–540
Tall AR (2007) CETP inhibitors to increase HDL cholesterol levels. N Engl J Med 356:1364–1366
Wood BJB, Holzapfel W (1995) Thelactic acid bacteria: the genera of lactic acid bacteria. Springer, Glasgow
Zock PL, Katan MB (1998) Linoleic acid intake and cancer risk: a review and meta-analysis. Am J Clin Nutr 68:142–153
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Balakrishnan, G., Agrawal, R. Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus . J Food Sci Technol 51, 4138–4142 (2014). https://doi.org/10.1007/s13197-012-0891-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-012-0891-9