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March 21, 2026Current Research in Food ScienceOpen Access

Ultrasound-Assisted Fermentation of Buttermilk by Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus: Effects on Bacterial Proliferation, Antioxidant Potential, and Enzymatic Inhibition

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Authors

SHSeyed Mohammad Bagher HashemiAGAliakbar Gholamhosseinpour

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Overview

Ultrasound pretreatment enhances buttermilk fermentation, boosting bacterial growth and antioxidant properties.

Key Points

  • 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.

Cite This Study

Hashemi et al. (2026) studied this question.

synapsesocial.com/papers/69be35166e48c4981c67340ahttps://doi.org/10.1016/j.crfs.2026.101384
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