This study investigated the effect of using different combinations of commercial
starter culture and lactobacilli strains on the antioxidant properties of
fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant
activity of fermented milk was estimated using DPPH radical scavenging
activity, ferrous ion chelating activity (FCA) and ferric reducing power
assays. The total phenolic content (TPC), titratable acidity, proteolysis
degree and sensory acceptability of samples were also evaluated. The results
showed that all the studied parameters were affected by both the type of
starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and
TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb.
paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk
containing the commercial starter and Lb. casei showed the lowest
antioxidant activity. The DPPH scavenging activity for all fermented milks
decreased sharply during storage, while the change in FCA, reducing power and
TPC differed among the samples during storage. The highest acidity was observed
in the samples containing the commercial starter and Lb. paracasei,
while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb.
casei had the greatest proteolysis during the first week of storage, while
samples containing the commercial starter and Lb. rhamnosus B-1445 had
the highest proteolysis on day 14. Fermented milks with commercial starter and Lb.
rhamnosus B-1445 or Lb. paracasei were the most acceptable
products, while samples containing the commercial starter and Lb. casei were less acceptable.
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