Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
1
Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
2
Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
*
Author to whom correspondence should be addressed.
Academic Editor: Antonio-José Trujillo
Molecules 2021, 26(11), 3307; https://doi.org/10.3390/molecules26113307
Received: 20 April 2021
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Revised: 19 May 2021
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Accepted: 25 May 2021
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Published: 31 May 2021
(This article belongs to the Section Food Chemistry)
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.
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Keywords:
goat milk; kefir grain microflora; antioxidant activity
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MDPI and ACS Style
Biadała, A.; Adzahan, N.M. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules 2021, 26, 3307. https://doi.org/10.3390/molecules26113307
AMA Style
Biadała A, Adzahan NM. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules. 2021; 26(11):3307. https://doi.org/10.3390/molecules26113307
Chicago/Turabian StyleBiadała, Agata, and Noranizan M. Adzahan. 2021. "Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora" Molecules 26, no. 11: 3307. https://doi.org/10.3390/molecules26113307
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