Fermentation of Milk with a View of Antioxidant Activity
Mirjana Menkovska, Julijana Tomovska*, Nikola Gjorgievski
This study focuses on investigation of milk fermentation process and the development of antioxidant activity measured by the lipid peroxidation assay. Raw cow milk was fermented using symbiosis of the cultures Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, as well as the monocultures Lactobacillus casei, Lactobacillus acidophilus and Bifidobacterium bifidus. Inhibition of lipid peroxidation (LPI) was determined by a method based on developing of a dyed system using the thiobarbituric acid and iron ions. Titrable acidity (0 SH) was also assayed by Soxlet’s extractor. The results obtained from the investigation showed that the values of LPI were increased at the end of the investigation with all the strains of the cultures applied, ranging from 52,87%; 65,85%; 76,07% and 65,67%.. The maximum inhibition capacity of lipid peroxidation possessed Lactobacillus acidophilus, than Bifidobacterium bifidus. Milk fermented with Lactobacillus acidophilus also demonstrated the maximum degree of titrable acidity with a value of 40,06 оSH what proved that Lactobacillus acidophilus possessed the most proteolytic ability among the all strains used. This is of great importance for the production of yogurt where these two cultures are applying for, providing health benefits for the consumers.