Storage stability of antioxidant in milk products fermented with selected kefir grain microflora
The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assess...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95165/ http://psasir.upm.edu.my/id/eprint/95165/1/Storage%20stability%20of%20antioxidant%20in%20milk%20products%20fermented%20with%20selected%20kefir%20grain%20microflora.pdf |
| _version_ | 1848862086774390784 |
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| author | Biadała, Agata Mohd Adzahan, Noranizan |
| author_facet | Biadała, Agata Mohd Adzahan, Noranizan |
| author_sort | Biadała, Agata |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk. |
| first_indexed | 2025-11-15T13:11:26Z |
| format | Article |
| id | upm-95165 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:11:26Z |
| publishDate | 2021 |
| publisher | MDPI AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-951652023-01-04T08:59:59Z http://psasir.upm.edu.my/id/eprint/95165/ Storage stability of antioxidant in milk products fermented with selected kefir grain microflora Biadała, Agata Mohd Adzahan, Noranizan The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk. MDPI AG 2021-05-31 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/95165/1/Storage%20stability%20of%20antioxidant%20in%20milk%20products%20fermented%20with%20selected%20kefir%20grain%20microflora.pdf Biadała, Agata and Mohd Adzahan, Noranizan (2021) Storage stability of antioxidant in milk products fermented with selected kefir grain microflora. Molecules, 26 (11). art. no. 3307. 3307 - 3317. ISSN 1431-5165; ESSN: 1420-3049 https://www.mdpi.com/1420-3049/26/11/3307 10.3390/molecules26113307 |
| spellingShingle | Biadała, Agata Mohd Adzahan, Noranizan Storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| title | Storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| title_full | Storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| title_fullStr | Storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| title_full_unstemmed | Storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| title_short | Storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| title_sort | storage stability of antioxidant in milk products fermented with selected kefir grain microflora |
| url | http://psasir.upm.edu.my/id/eprint/95165/ http://psasir.upm.edu.my/id/eprint/95165/ http://psasir.upm.edu.my/id/eprint/95165/ http://psasir.upm.edu.my/id/eprint/95165/1/Storage%20stability%20of%20antioxidant%20in%20milk%20products%20fermented%20with%20selected%20kefir%20grain%20microflora.pdf |