Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus.

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.