Please use this identifier to cite or link to this item:
Title: Probiotic, antimicrobial, antioxidant and sensory properties of fermented donkey milk with Lactobacillus fermentum ME-3 and Lactobacillus acidophilus (ATCC 4356)
Authors: Papademas, Photis 
Parmaxi, I 
Aspri, Maria 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Donkey milk;Fermentation;Lactic acid bacteria;Antimicrobial activity;Antioxidant activity
Issue Date: 25-Jul-2015
Source: BAOJ Microbiology, vol. 1, no. 1, articl. no. 004
Volume: 1
Issue: 1
Journal: BAOJ Microbiology 
Abstract: The aim of this study was to investigate the ability of the probiotic L.fermentum ME-3 and L.acidophilus (ATCC4356) to ferment pasteurized donkey’s milk, keeping it in cold storage for 14 days and testing end products for antimicrobial, antioxidant activities and sensory properties. Fermented donkey milks had pH values of 4.5 - 4.6 just after fermentation and they maintained high bacterial counts (8.5 log cfu ml-1) during cold storage for 14 days. The antimicrobial activity of L.fermentum ME-3 milk was highest against E.coli NCTC12241, while L.acidophjlus (ATCC4356) milk showed a greater zone of inhibition against Salmonella typhimurium NCTC120123. Lysozyme activity of raw, pasteurized and fermented milks remained high and values did not significantly differ. The antioxidant activity (FRAP) of fermented L. acidophilus (ATCC4356) was highest in Day 1 (65.4±4.7 μmol-1) when compared to L.fermentum ME-3 (46.0±5.1 μmol-1). L.fermentum ME-3 milk was assessed (p<0.05) as more refreshing, “light” and less viscous than L.acidophilus (ATCC4356) milk.
Rights: This is an open-access article distributed under the terms of the Creative Commons Attribution License
Type: Article
Affiliation : Cyprus University of Technology 
Appears in Collections:Άρθρα/Articles

Files in This Item:
File Description SizeFormat
microbiology04.pdfFulltext649.49 kBAdobe PDFView/Open
CORE Recommender
Show full item record

Page view(s)

Last Week
Last month
checked on Sep 22, 2021


checked on Sep 22, 2021

Google ScholarTM


This item is licensed under a Creative Commons License Creative Commons