This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus ( Lb. helveticus B-734 , Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-1445 or Lb. rhamnosus B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4 ° C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing Lb. helveticus had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing Lactobacillus strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing Lb. paracasei , Lb. rhamnosus B-442 or commercial starter culture had the highest FCA values, while Lb. rhamnosus B-1445 samples recorded the highest value at the end of storage. Lb. helveticus samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P < 0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing Lb. rhamnosus B-442, Lb. rhamnosus B-1445 or commercial starter culture received the highest taste and overall acceptability scores while Lb. helveticus samples were the lowest. It is recommended to use Lb. rhamnosus B-442 and Lb. rhamnosus B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.
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机译：本研究旨在使用一些乳酸杆菌（ Lb. Helveticus B-734），从而改善发酵骆驼牛奶的抗氧化能力 lb. casei subsp。 casei b-1922， < i> lb. paracasei subsp。 parac酶 b-4560， LB. rhamnosus B-1445 或 Lb. rhamosus b-442），以及评估最终产品的可接受性。在4℃的储存期间评估发酵乳的酸度，蛋白水溶性度，抗氧化活性，粘度和感官特性; C.总酚类含量（TPC），DPPH自由基清除活性，亚铁离子螯合能力（FCA）和还原抗氧化能力（FRAP）测定法测定发酵乳房的抗氧化活性。结果表明，由于所使用的起动器培养物的类型，所有研究的参数中发酵的乳房有显着（P <0.05）。在储存期间，含有含有磅的样品。 Helveticus 具有最高的蛋白水解程度，而商业启动器培养（对照）的样品显示出最低程度的蛋白水解。与含有商业原料培养物的那些样品相比，含有 乳酸杆菌的发酵肿块菌株显示出较高的DPPH自由基清除活性。在储存结束时，对所有发酵牛奶样品的清除活性有显着改善（P <0.05）。关于FCA，在储存发酵阵雨的开始时，含有 磅。 parac酶， LB. rhamnosus B-442或商业启动器培养有最高的FCA值，而 LB. rhamnosus B-1445样本在存储终点上记录了最高值。 lb. Helveticus 样品在整个储存过程中具有最高的TPC和FRAP值（P <0.05）。在蛋白水解程度和FRAP和TPC的值之间存在高显着的相关性（P <0.0001）。含有 磅的样品。 rhamosus b-442， lb. rhamosus B-1445或商业启动文化获得最高的味道和总体可接受性评分，而 LB. Helveticus 样品是最低的。建议使用 lb. rhamnosus b-442和 lb. Rhamnosus B-1445用于生产具有高抗氧化活性和可接受性的发酵骆驼牛奶。
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