Beneficial Effects of Probiotic
Cow, Goat and Sheep Raw Milks
Imen Mahmoudi*, Ameni Telmoudi and Mnasser Hassouna
Unité de Recherche “Sciences et Technologies des Aliments”, École Supérieure des Industries Alimentaires de Tunis (ESIAT), Tunis, Tunisia
*Corresponding Author: Imen Mahmoudi, Unité de Recherche “Sciences et Technologies des Aliments”, École Supérieure des Industries
Alimentaires de Tunis (ESIAT), Tunis, Tunisia.
December 18, 2017; Published: January 11, 2018
In this research, three probiotic
strains already studied in a previous research for their capability to resist to stom-
ach stress, their GRAS character, their resistance to antibiotics, their prebiotic assimilation capability and their adhesion capability to
intestinal human cell lines, were further investigated to explore more their beneficial effects. Compatibility between them, antibacte-
rial activity against some pathogens, cholesterol reduction and antioxidant activity by ABTS.+
and DPPH methods were determined.
strains were compatible, able to inhibit gram+ and gram- pathogens and reduce the cholesterol
with maximum level of 51 % (P < 0.05) after 24h of contact. In fact, these probiotic bacteria were endowed with important antioxi-
dant activity while scavenging both radicals with 51 % (P < 0.05) and 2.3 % (P > 0.05) of ABTS.+ and DPPH respectively.
Our study revealed the suitability of these probiotic bacteria which were obtained from three sources for incorporation in foods
especially where cholesterol and antioxidant reducible powers in food are sought to assess possible
Keywords: Probiotic; Antibacterial Activity; Cholesterol Removal; Antioxidant Activity; Human Health
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