Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/22287
DC FieldValueLanguage
dc.contributor.authorPapademas, Photis-
dc.contributor.authorParmaxi, I-
dc.contributor.authorAspri, Maria-
dc.date.accessioned2021-03-08T07:16:40Z-
dc.date.available2021-03-08T07:16:40Z-
dc.date.issued2015-07-25-
dc.identifier.citationBAOJ Microbiology, vol. 1, no. 1, articl. no. 004en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14279/22287-
dc.description.abstractThe 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofBAOJ Microbiologyen_US
dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution Licenseen_US
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectDonkey milken_US
dc.subjectFermentationen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectAntimicrobial activityen_US
dc.subjectAntioxidant activityen_US
dc.titleProbiotic, antimicrobial, antioxidant and sensory properties of fermented donkey milk with Lactobacillus fermentum ME-3 and Lactobacillus acidophilus (ATCC 4356)en_US
dc.typeArticleen_US
dc.linkhttp://bioaccent.org/microbiology/microbiology04.pdfen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.relation.issue1en_US
dc.relation.volume1en_US
cut.common.academicyear2014-2015en_US
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.orcid0000-0001-5876-3922-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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