Effect of Antioxidant Activity and Functional Properties of Chingshey Purple Sweet Potato Fermented Milk by <i>Lactobacillus acidophilus</i> , <i>L. delbrueckii</i> subsp <i>. lactis</i> , and <i>L. gasseri</i> Strains

Abstract

(1) In our study, we have employed the γ-aminobutyric acid (GABA), organic acid contents, total phenol content, anthocyanins content, DPPH, oxygen radical absorbance capacity, superoxide dismutase activity assay, and cytotoxicity assay to assess the functional properties of fermented CPSP milk by different lactic acid bacteria. (2) Our results have revealed that the fermented CPSP milk samples possess high GABA concentrations, organic acid contents, anthocyanins contents, and antioxidant activity. This will provide potential opportunity to develop different functional food products from fermented CPSP milk. (3) The potential health benefit of fermented CPSP milk makes the further application of CPSP in health food highly worthwhile.