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Type: Artigo
Title: Fermentation of sarshir (kaymak) by lactic acidbacteria: antibacterial activity, antioxidantproperties, lipid and protein oxidation andfatty acid profile
Author: Hashemi, Seyed Mohammad Bagher
Khaneghah, Amin Mousavi
Kontominas, Michael G
Es, Ismail
Sant’Ana, Anderson S
Martinez, Rafael R
Drider, Djamel
Abstract: The antioxidant and antibacterial activities of fermented sarshir (traditional dairy food), with three probiotic Lactobacillus plantarum strains (LP3, AF1, and LU5), were investigated. The oxidative stability and the lipid profile of non‐fermented and fermented sarshir were compared, in addition to radical scavenging activity, as well as peroxide, anisidine and carbonyl values (PV, AnV and CV, respectively). RESULTS The strong antibacterial activity of fermented sarshir against common pathogenic bacteria, including Gram‐negative Escherichia coli O157: H7 ATCC 35150 and Pseudomonas aeruginosa ATCC 27853, as well as Gram‐positive Bacillus cereus ATCC 10876 and Staphylococcus aureus ATCC 25923, was established. Among the strains examined, L. plantarum LP3 exhibited the highest radical scavenging activity (53.1 ± 1.8%) and lowest PV (3.0 meq kg–1), AnV (1.31 ± 0.06) and CV (1.4 ± 0.08). The pH of sarshir decreased from 6.2 ± 0 to 3.5 ± 0.1 during 14 h of fermentation. Incorporated bacterial cells exhibited notable viability during 10 days of cold storage (4 °C). CONCLUSION The fermentation of sarshir by L. plantarum strains, especially LP3, resulted in beneficial changes in radical scavenging activity, as well as PV, AnV and carbonyl values, in addition to a broad spectrum of inhibitory activity against strains of P. aeruginosa , E. coli O157:H7, B. cereus and S. aureus
Subject: Probióticos
Country: Reino Unido
Editor: John Wiley & Sons
Rights: Fechado
Identifier DOI: 10.1002/jsfa.8329
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos
FEQ - Artigos e Outros Documentos

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