摘要
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.
摘要译文
益生菌是类对健康的积极影响时，足量摄入有益微生物。益生菌发酵乳是的是制备用益生菌乳酸菌乳品产品之一。从各种来源，如牛，羊和骆驼研究编制包括发酵奶。戊糖片球菌是一种天然的实验室隔离奶酪用于产品的形成。变化在从三个不同的物种获得的发酵乳的功能特性进行了评价。通过DPPH法测定抗氧化活性表明从所有的产品是最高的羊奶（93％25），其次是从骆驼奶（86％25），然后从产品牛奶（79％25）产品获得益生菌发酵乳中的活性。发酵乳比未发酵的那些中的有益脂肪酸如硬脂酸，油酸和亚油酸的组合物较高。结果表明，益生菌能利用在山羊和骆驼乳的营养成分更有效相比牛乳。增加发酵乳的抗氧化活性和脂肪酸谱增强了产品的治疗价值。
Gayathri Balakrishnan [1] Renu Agrawal [1]. Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus[J]. Journal of Food Science and Technology, 2014,51(12): 4138-4142