Research Article

Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability

Number: 35 August 1, 2026

Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability

Abstract

Fermentation using lactic acid bacteria (LAB) presents an effective approach to enhance the nutritional and functional attributes of dairy products. In this study, skimmed milk was fermented with Lactiplantibacillus plantarum E1K2R2, and its physicochemical and bioactive properties were evaluated. Key parameters, including pH, titratable acidity, peptide content, exopolysaccharide (EPS) levels, and cell viability, were evaluated before and after fermentation and monitored during refrigerated storage. Fermentation resulted in a significant decrease in pH (P < 0.05), accompanied by increased acidity, peptide content, EPS production, and bacterial viability, which reached 1010 CFU/mL. Antioxidant and anti-inflammatory potentials were determined using assays for free radical scavenging, reducing power, and erythrocyte membrane stabilization. Results showed that fermented milk had markedly improved bioactivities compared to unfermented milk, with strong radical scavenging ability and effective cell membrane protection, which remained consistent during 21 days of cold storage. Additionally, the strain demonstrated enhanced survival under simulated gastrointestinal conditions when consumed in the fermented matrix versus the free-cell form. These findings suggest that Lpb. plantarum E1K2R2 is a promising candidate for developing functional fermented milk products with sustained health-promoting effects and good storage stability.

Keywords

Thanks

Authors are grateful to the General Directorate for Scientific Research and Technological Development (DGRSDT) of the Algerian Ministry of Higher Education and Scientific Research for the financial support.

References

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Details

Primary Language

English

Subjects

Enzyme and Microbial Biotechnology in Agriculture

Journal Section

Research Article

Publication Date

August 1, 2026

Submission Date

August 7, 2025

Acceptance Date

April 17, 2026

Published in Issue

Year 2026 Number: 35

APA
Aliouche, N., Sifour, M., & Ouled-Haddar, H. (2026). Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability. Biotech Studies, 35, 2008910. https://doi.org/10.38042/biotechstudies.2008910
AMA
1.Aliouche N, Sifour M, Ouled-Haddar H. Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability. Biotech Studies. 2026;(35):2008910. doi:10.38042/biotechstudies.2008910
Chicago
Aliouche, Nadia, Mohamed Sifour, and Houria Ouled-Haddar. 2026. “Physicochemical Properties and Bioactivities of Skimmed Milk Fermented With Lactiplantibacillus Plantarum E1K2R2: Effect of Storage and the Impact of Simulated Digestion on Cell Viability”. Biotech Studies, nos. 35: 2008910. https://doi.org/10.38042/biotechstudies.2008910.
EndNote
Aliouche N, Sifour M, Ouled-Haddar H (August 1, 2026) Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability. Biotech Studies 35 2008910.
IEEE
[1]N. Aliouche, M. Sifour, and H. Ouled-Haddar, “Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability”, Biotech Studies, no. 35, p. 2008910, Aug. 2026, doi: 10.38042/biotechstudies.2008910.
ISNAD
Aliouche, Nadia - Sifour, Mohamed - Ouled-Haddar, Houria. “Physicochemical Properties and Bioactivities of Skimmed Milk Fermented With Lactiplantibacillus Plantarum E1K2R2: Effect of Storage and the Impact of Simulated Digestion on Cell Viability”. Biotech Studies. 35 (August 1, 2026): 2008910. https://doi.org/10.38042/biotechstudies.2008910.
JAMA
1.Aliouche N, Sifour M, Ouled-Haddar H. Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability. Biotech Studies. 2026;:2008910.
MLA
Aliouche, Nadia, et al. “Physicochemical Properties and Bioactivities of Skimmed Milk Fermented With Lactiplantibacillus Plantarum E1K2R2: Effect of Storage and the Impact of Simulated Digestion on Cell Viability”. Biotech Studies, no. 35, Aug. 2026, p. 2008910, doi:10.38042/biotechstudies.2008910.
Vancouver
1.Nadia Aliouche, Mohamed Sifour, Houria Ouled-Haddar. Physicochemical properties and bioactivities of skimmed milk fermented with Lactiplantibacillus plantarum E1K2R2: effect of storage and the impact of simulated digestion on cell viability. Biotech Studies. 2026 Aug. 1;(35):2008910. doi:10.38042/biotechstudies.2008910


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