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Antioxidant properties of different milk fermented with lactic acid bacteria and yeast
Author(s) -
Parrella Alfredo,
Caterino Emanuela,
Cangiano Margherita,
Criscuolo Emma,
Russo Chiara,
Lavorgna Margherita,
Isidori Marina
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03127.x
Subject(s) - food science , fermentation , yeast , antioxidant , lactic acid , probiotic , chemistry , bacteria , incubation , lactobacillus , biology , biochemistry , genetics
Summary The antioxidant properties of nine different samples of freshly drawn, pasteurised and UHT milk were examined before and after fermentation with several lactobacilli, individually and in combination with the yeast S accharomyces boulardii . The results showed no statistical differences for the content in proteins, fats and carbohydrates of the different milk. The antioxidant properties of the unfermented milk were positively affected by the thermal treatment. All samples of fermented milk had a greater antioxidant activity than unfermented but only for the freshly drawn milk that increase was significantly different. The co‐incubation of lactobacilli with the yeast determined a stronger antioxidant activity especially for the freshly drawn milk. The stability of the tested strains during storage in standard conditions was determined in UHT fermented milk to enable a possible use in probiotic food production. The results showed that the yeast incubated with lactobacilli determined an improvement of the viability of bacteria.