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¹ Laboratory of Molecular Toxicology, Faculty of Nature and Life Sciences, University of Jijel, 18000 Jijel, Algeria DOI : 10.38042/biotechstudies.2008910 - 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 : Antioxidant activity, Anti-inflammatory activity, Fermented milk, Physicochemical properties, Cell viability