The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk

Abstract

This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula, which can serve as potential candidates for the immunotherapy of allergy. Preparations were tested for their content of biologically active compounds, such as proteins, peptides, phospholipids, and short-chain fatty acids (SCFA), as well as for the survivability of LAB and sensory quality. The results showed that the BM was a matrix rich in nutritional components and displayed higher than expected susceptibility to the reduction of protein IgE-immunoreactivity (to 98%) and high bacterial-protecting capacity. The overall sensory quality of examined products was influenced by the profile of SCFA and free peptides, but two formulations fermented with Lactobacillus delbrueckii ssp. bulgaricus-151 and Lactobacillus casei-LcY were the most advantageous with desirable sensory, immunoreactive, and biochemical properties.

Keywords: Acetic acid (PubChem CID: 176); Bioactive compounds; Buttermilk; Butyric acid (PubChem CID: 264); Casein (PubChem CID: 73995022); Fermented beverages; Immunoreactivity; Lactic acid (PubChem CID: 612); Lactoferrin (PubChem CID: 126456119); PC(16:0/20:1) (PubChem CID: 52922418); PE(16:0–18:2) (PubChem CID: 46891780); PI(36:2) (PubChem CID: 86289142); Peptides; Phospholipids; Propionic acid (PubChem CID: 1032); SCFAs; SM(d18:1/23:0) (PubChem CID: 46891684); Sensory quality.