Development of a Functional Fermented Milk by Using Single or Multistrain Potential Probiotic Cultures

The aim was to evaluate in vitro the milk fermentation capacity of six specific Lactobacillus strains in single or in multistrain combinations as well as the antioxidant and anti-inflammatory properties. First, Lactobacillus strains were inoculated individually at exponential or stationary growth phase and incubated at 37 degrees C for 48 h. Then, the pH, titratable acidity, viable cell counts, and proteolysis were evaluated. Results showed that single culture of L. plantarum Lp22, Lp24, and Lp39 at stationary phase showed the higher (P < 0.05) fermentative capacity and proteolysis. Hence, these were selected to form the multistrain culture, and the antioxidant (ABTS and ORAC) and anti-inflammatory (trypsin and lipoxygenase inhibition) properties were evaluated. Despite that multistrain culture showed better fermentative capacity, the fermented milk with Lp39 exhibited higher (P < 0.05) antioxidant activity and relevant anti-inflammatory properties. Hence, results suggest that the consumption of fermented milk single Lp39 could promote a beneficial response; however, studies in vivo are still needed.

Automated summary

The aim of this study was to evaluate the milk fermentation capacity, antioxidant, and anti-inflammatory properties of six specific Lactobacillus strains. The results showed that the Lp39 strain exhibited higher antioxidant activity and relevant anti-inflammatory properties in the fermented milk.