ANTIOXIDANT ACTIVITY OF DIFFERENT MILK FERMENTED WITH LOCALLY ISOLATED LACTIC ACID BACTERIA

John Kenneth T. Malilay, Maria Cynthia R. Oliveros, Jose Arceo N. Bautista, Katherine Ann T. Castillo-Israel

Abstract


The study was conducted to determine the antioxidant activity of three media (cow, buffalo and goat’s milk) fermented with six locally isolated Lactobacillus strains (L. casei BIOTECH 1064, L. paracasei BIOTECH 10363, L. paracasei BIOTECH 10371, L. paracasei BIOTECH 10372, L. paracasei paracasei BIOTECH 10369 and L. plantarum 1074). The initial assessment of milk media showed that buffalo’s milk had significantly (P<0.05) higher antioxidant activity (34.37%) compared to cow (26.77%) and goat’s milk (30.19%). The highest antioxidant activity was observed in cow’s milk with L. paracasei BIOTECH 10363 (79.07%) after fermentation. At 37°C for 72 hours, L. paracasei BIOTECH 10363 displayed the highest viable count (10.31 log cfu/mL), titratable acidity (1.08%) and antioxidant activity (84.23%) and the lowest pH (3.83) in cow’s milk. The results reveal that the antioxidant activity, lactic acid content, viable count and pH were influenced by incubation time and temperature. The findings of the present study show that L. paracasei BIOTECH 10363 could be utilized for the production of dairy-based functional food with antioxidative properties.

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