Study of the Anti-Oxidant potential of buffalo milk using Lactobacillus helveticus and Lactobacillus fermentum

The motive of the study was to determine the anti-oxidant potential of Murrah buffalo milk by the process of fermentation using lactic acid bacteria (LAB); Lactobacillus fermentum and Lactobacillus helveticus. Pooled milk samples of 8 Murrah buffaloes was used for 12 hour fermentation process using two different dairy cultures namely Lactobacillus helveticus and Lactobacillus fermentum. Anti-oxidant potential was determined by using ABTS (2, 2′-azinobis (3-ethylbenzthiazoline-6-sulphonic acid) and DPPH (2, 2′-diphenyl-1-picrylhydrazyl) radical scavenging activity method.

The results showed that Murrah buffaloes had highest anti-oxidant activity at 8 hour of fermentation in both type of milk samples fermented with Lactobacillus helveticus and Lactobacillus fermentum. The anti-oxidant activity of milk samples fermented with Lactobacillus helveticus were higher than milk samples fermented with Lactobacillus fermentum. In both type of milk samples, the anti-oxidant activity were first increased up to 8 hour of fermentation than declined in both ABTS and DPPH assay. Thus, it can be helpful to produce a probiotic drink by fermentation of Murrah buffalo milk and gives scope to functional dairy food production.