Mango peel increased the growth rates of microorganisms and antioxidant properties of products during kefir fermentation

Abstract

This work evaluated the effect of the fermentation process using kefir as microbial agent and milk supplemented with mango peels as substrate aiming to obtain a product with better antioxidant properties. The characterization of the microorganism’s profile (lactic and acid lactic bacteria and yeast) during the fermentation kinetics was performed. The results showed that the use of mango peels in the growth medium (UHT whole milk) had a positive effect on the antioxidant properties of the fermented products and also in microorganism’s growth.