Probiotic, antimicrobial, antioxidant and sensory properties of fermented donkey milk with Lactobacillus fermentum ME-3 and Lactobacillus acidophilus (ATCC 4356)
Journal
BAOJ Microbiology
Date Issued
July 25, 2015
Author(s)
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.
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.
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