Communication Dans Un Congrès Année : 2024

Effect of kefir grains fermentation and the addition of essential thyme oil on the physicochemical, microbiological, and sensory quality of donkey and cow milk

Mohamed Aroua
  • Fonction : Auteur
  • PersonId : 1482051
Samia Ben Said
  • Fonction : Auteur
Wejden Naiima
  • Fonction : Auteur
Maha Tissaoui
  • Fonction : Auteur
Mokhtar Mahouachi
  • Fonction : Directeur scientifique

Résumé

The consumption of fermented dairy products, especially kefir, has gained interest in recent years due to their nutritional values and health benefits. This work aimed to evaluate the effect of milk fermentation with kefir grains and the addition of essential Thyme oil on the physicochemical, microbiological, and sensory quality of donkey and cow milk.

The results showed that the pH decreases significantly during fermentation from 6.63 ± 0.062 to 4.33 ± 0.045 for cow's milk and 7.2 ± 0.011 to 4.8 ± 0.060 for donkey's milk. For raw milk, except whey protein, all physicochemical parameters are significantly higher for cow milk than donkey milk. After fermentation, the level of lactose decreased significantly while the addition of essential thyme oil presents a positive effect on the physiochemical quality for all kefir fermented samples. The microbiological and bacterial analysis shows that donkey milk always contains the lowest average in germs (p<0.05) and that the addition of the essential oil of thyme has played a strong anti-bacterial role since it has improved the activity of the different kinds of milk and kefirs against pathogenic bacteria. The evaluation of the antioxidant activities shows that the DPPH values increase progressively during the fermentation and the addition of thyme oil increases significantly this activity. The composition of the donkey and bovine kefir as well as the addition of thyme oil in the fermented products suggests that they could be used economically as natural products and beverages for industrial and pharmaceutical uses.

Fichier non déposé

Dates et versions

hal-04853052 , version 1 (21-12-2024)

Identifiants

  • HAL Id : hal-04853052 , version 1

Citer

Mohamed Aroua, Samia Ben Said, Wejden Naiima, Maha Tissaoui, Mokhtar Mahouachi. Effect of kefir grains fermentation and the addition of essential thyme oil on the physicochemical, microbiological, and sensory quality of donkey and cow milk. INTERNATIONAL SYMPOSIUM ON MEDICINAL AND AROMATIC PLANTS- SIPAM-6, IRA Médenine, Mar 2024, Djerba, Tunisia, Tunisia. ⟨hal-04853052⟩
141 Consultations
0 Téléchargements

Partager

  • More