Ultrasound-Assisted Fermentation of Buttermilk by Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus: Effects on Bacterial Proliferation, Antioxidant Potential, and Enzymatic Inhibition
The research aims to evaluate how ultrasound pretreatment affects the fermentation performance and functional properties of buttermilk with specific bacteria.
Sonicated buttermilk underwent 24 hours of fermentation with L. fermentum and L. rhamnosus.
Ultrasound parameters used included 37 kHz frequency and 300 W power for 5-15 minutes.
Measured outcomes included bacterial growth, acidification kinetics, total phenolic content, and antioxidant capacity.
Ultrasonic pretreatment led to a bacterial count of 9.3 log CFU/mL in the best treatment (B+10).
Acidification was accelerated, reaching pH 3.4 in B+15 treatment.
Total phenolic content increased to 9.2 mg/mL in B+10 treatment.
Antioxidant activity showed a 78.9% increase in reducing power and 82.1% in superoxide scavenging.
L. rhamnosus demonstrated higher functional and bioactive traits compared to L. fermentum.