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

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.

Keywords: Antioxidant; Fatty acid; Fermented milk; Probiotics.

Fig. 1

Yield of fatty acids of both unfermented and fermented cow, goat and camel milk after an incubation time of 24 h. (Mean ± S.D; No significant difference between treatments (fermented and unfermented) and between milk sources p > 0.05 (n = 3))