The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk.
Food Chem
; 353: 129512, 2021 Aug 15.
Article
in En
| MEDLINE
| ID: mdl-33740512
ABSTRACT
This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula, which can serve as potential candidates for the immunotherapy of allergy. Preparations were tested for their content of biologically active compounds, such as proteins, peptides, phospholipids, and short-chain fatty acids (SCFA), as well as for the survivability of LAB and sensory quality. The results showed that the BM was a matrix rich in nutritional components and displayed higher than expected susceptibility to the reduction of protein IgE-immunoreactivity (to 98%) and high bacterial-protecting capacity. The overall sensory quality of examined products was influenced by the profile of SCFA and free peptides, but two formulations fermented with Lactobacillus delbrueckii ssp. bulgaricus-151 and Lactobacillus casei-LcY were the most advantageous with desirable sensory, immunoreactive, and biochemical properties.
Key words
Acetic acid (PubChem CID: 176); Bioactive compounds; Buttermilk; Butyric acid (PubChem CID: 264); Casein (PubChem CID: 73995022); Fermented beverages; Immunoreactivity; Lactic acid (PubChem CID: 612); Lactoferrin (PubChem CID: 126456119); PC(16:0/20:1) (PubChem CID: 52922418); PE(16:018:2) (PubChem CID: 46891780); PI(36:2) (PubChem CID: 86289142); Peptides; Phospholipids; Propionic acid (PubChem CID: 1032); SCFAs; SM(d18:1/23:0) (PubChem CID: 46891684); Sensory quality
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Lactic Acid
/
Buttermilk
/
Lacticaseibacillus casei
Limits:
Animals
/
Humans
Language:
En
Journal:
Food Chem
Year:
2021
Type:
Article