Nutritional and therapeutic aspects of fermented buffalo milk produced by Lactiplantibacillus pentosus HBUAS53657

Abstract Lactiplantibacillus pentosus strain HBUAS53657 was used as a starter in the production of fermented buffalo milk, with citrus added prebiotic to improve taste and antioxidant levels. Fermented milk products containing 6% L. 20% orange juice produced best results physicochemical, microbiological, organoleptic tests. This product will also be for intervention testing research overcome children’s nutritional problems. is descriptive study. study aimed analyse composition macro (protein, fat, carbohydrate, fibre total energy) micronutrients (Ca, Na, K, Zn phosphorus) content Lactiplantacillus juice. The data on characteristics were analysed quantitatively analysis, presenting from using tables graphs. result shows served contains micronutrients. Plain has high protein calorie compared addition juice, while mineral almost same. more recommended deficiencies.The findings this can promote increased consumption or fermentation