Antioxidant Activity of Peptides from Fermented Milk with Mix Culture of Lactic Acid Bacteria and Yeast

Yun Li ； Tong-Jie Liu ； Guo-Qing He

《Advance Journal of Food Science and Technology》 7卷6期 (2015/02) Pp. 422-427

並列摘要

The aim of the present study is to investigate the production of antioxidant peptides during milk fermentation with co-culture of Lactic Acid Bacteria (LAB) and yeast. Five LAB strains, previously screened with higher hydrolysis activity and Debaryomyces hansenii H2 which isolated from Tibet kefir were used in the study. The peptides separated from fermented milk were analysed antioxidant activity with DPPH radical scavenging, hydroxyl radical scavenging, chelation of metal ions and reducing power assays. The growth of Streptococcus. thermophilus, Lactobacillus. delbrueckii ssp. bulgaricus and Lactococcus. lactis was enhanced with co-cultures and L. acidophilus was inhibited in co-culture with yeast. In co-culture with yeast, a significant decrease of the acidity was observed among all the fermentation and the pH reached higher values than in single LAB cultures. Except for L.delbrueckii ssp. bulgaricus, there was no significant difference of protein hydrolysis with other test LAB strains between co-culture and single culture. The co-incubation of LAB with the yeast developed a stronger antioxidant activity in DPPH radical and hydroxyl radical scavenging and no significant (p＞0.05) difference in chelation of metal ions. The reducing power of L. delbrueckii ssp. bulgaricus and L. helveticus in co-culture was significant higher than those of single culture.

並列關鍵字

Antioxidant peptides ； co-culutre ； Debaryomyces hansenii ； fermented milk ； lactic acid bacteria