DOAJ Open Access 2026

Isolation and functional characterization of Leuconostoc mesenteroides from camel milk with application in antioxidant-enhanced yogurt fermentation

Xi Lu Bingyan Zhang Man Zhao Rong Tang Xiaocao Liu

Abstrak

ABSTRACT: This study established a systematic framework to isolate and functionally characterize lactic acid bacteria from camel milk collected in Western China, targeting strains exhibiting robust antioxidant properties. Among 199 isolates, Leuconostoc mesenteroides C8 exhibited high oxidative stress tolerance and superior antioxidant activity. Its incorporation into yogurt fermentation significantly improved product stability and antioxidant retention during 21-d storage, even under light and thermal stress. This dual-level validation—from functional screening to food system application—highlights C8's functional potential and positions camel milk–derived probiotics as valuable resources for developing antioxidant-enriched, value-added fermented dairy products.

Topik & Kata Kunci

Dairy processing. Dairy products Dairying

Penulis (5)

Xi Lu

Bingyan Zhang

Man Zhao

Rong Tang

Xiaocao Liu

Format Sitasi

APA MLA BibTeX

Lu, X., Zhang, B., Zhao, M., Tang, R., Liu, X. (2026). Isolation and functional characterization of Leuconostoc mesenteroides from camel milk with application in antioxidant-enhanced yogurt fermentation. https://doi.org/10.3168/jds.2025-27359

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Informasi Jurnal

Tahun Terbit: 2026
Sumber Database: DOAJ
DOI: 10.3168/jds.2025-27359
Akses: Open Access ✓