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In this study, physicochemical and microbiological properties of traditional and commercial yogurt samples were determined during 4 wk of storage. Proteolytic activity, which occurs during the storage period of yogurt samples, was also determined. Peptide fractions obtained from yogurts were investigated and the effect of proteolysis on peptide release during storage was determined. The antioxidant activities of peptides released from yogurt water-soluble extracts (WSE) and from HPLC fractions were determined by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The antioxidant activity of WSE from traditional yogurt was greater than that of WSE from commercial yogurts. In analysis by the ABTS method, mean values increased from 7.697 to 8.739 mM Trolox/g in commercial yogurts, and from 10.115 to 13.182 mM Trolox/g in traditional yogurts during storage. Antioxidant activities of peptides released from HPLC fractions of selected yogurt samples increased 10 to 200 times. In all yogurt samples, the greatest antioxidant activity was shown in the F2 fraction. After further fractionation of yogurt samples, the fractions coded as F2.2, F2.3, F4.3, and F4.4 had the highest antioxidant activity values. Total antioxidant activity of yogurts was low but after purification of peptides by fractionation in HPLC, peptide fractions with high antioxidant activity were obtained.

Assimilation of cholesterol in broth, cream, and butter by probiotic bacteriaHigh serum cholesterol concentrations are associated with the development of coronary heart disease. It has been reported that some cultures of Lactobacillus spp. actively take up cholesterol from laboratory media. In the present study, the abilities of ten probiotic lactic acid bacteria to assimilate cholesterol in broth medium, cream, and butter were tested and compared. The cholesterol reduction ratios of these humanorigin bacteria were determined in MRS-THIO broth supplemented with 150 mg/mL cholesterol. The amount of cholesterol assimilated by the bacteria was measured by gas chromatography. Cholesterol assimilation of these ten bacteria in broth was found to be similar to assimilation in cream. Two of these ten bacteria (Lactobacillus maltaramicus AC 3-16 and L. casei subsp. casei AB16-65) were chosen for making soured butter. The results indicate that the probiotic bacteria applied to cream and butter, as well as to the broth medium, caused a reduction of the cholesterol level of the product's fat content. This study provides some evidence that probiotic cultures have a cholesterol level-reducing effect, and soon we will be able to produce butter without cholesterol via microorganisms.

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