Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)

Abstract This study aimed to evaluate the effects of sea buckthorn on the fermentative properties of different lactic acid bacteria (LAB) and physicochemical characteristics of fermented milk. Fermented milk was supplemented with 0% (v/v), 2.5%, 5% and 7.5% sea buckthorn and fermented using 8 different LAB strains that isolated from 5 different fermented foods. Results showed that addition of sea buckthorn in fermented milk could significantly increase the total phenolics contents (TPC), total flavonoid contents (TFC) and total antioxidant activity, also made fermented milk showed more redness and yellowness. In addition, the addition of 5% sea buckthorn could shorten the coagulation time of fermented milk (from >9 h to 4–5 h), improve the texture of fermented milk and increase the viable LAB counts in fermented milk. Furthermore, the water holding capacity (WHC) was kept stable by adding 5% of sea buckthorn during a 30-day storage period at 4 °C. The study demonstrated that sea buckthorn may be used as a functional food ingredient for improving fermentative properties and extending shelf-life of fermented milk.