Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk
Yu Z. Han H. Muratkhan M. Ma H. Yue F. Lü X.
2 October 2024Elsevier B.V.
International Journal of Food Microbiology
2024#423
In this study, we conducted sensory evaluation and gas chromatography–mass spectrometry analysis on fermented goat milk samples prepared by 12 strains of lactic acid bacteria (LAB) isolated from goat milk to screen for strains with the ability to reduce the goaty flavor. The bacterial counts of fermented goat milk was 7.07–9.01 log CFU/mL. The electronic nose distinguished fresh goat milk (FGM) and fermented goat milk, and the electronic tongue results showed that Leuconostoc citreum 1, 4, 20, 22, 32, and 57, Latilactobacillus curvatus 144 and 147 imparted fermented goat milk a taste different from FGM. Overall, Leuconostoc citreum 57, Leuconostoc citreum 126, Latilactobacillus curvatus 142, Latilactobacillus curvatus 143, and Latilactobacillus curvatus 147 were screened with the ability to improve the flavor of goat milk. They gave fermented goat milk a goat flavor score lower than or equal to FGM. And the fermented goat milk samples 57, 126, 142, 143, and 147 contained 25, 22, 15, 24, and 17 volatile flavor compounds, respectively, with a greater variety and content of ketones and aldehydes and lower levels of hexanoic acid, octanoic acid, and decanoic acid than FGM. However, the pH and WHC results indicated that the application of these strains as secondary cultures is necessary. Our finding provides basic research data to improve the flavor of goat milk products.
Fatty acids , Fermented goat milk , Goaty flavor , Lactic acid bacteria , Volatile compounds
Text of the article Перейти на текст статьи
College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling, 712100, China
Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Shaanxi, Yangling, China
Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan, 010000, Kazakhstan
Ningxia Agricultural Comprehensive Development Center, Ningxia, Yinchuan, 750001, China
College of Food Science and Engineering
Shaanxi Engineering Research Centre of Dairy Products Quality
Department of Food Technology and Processing Products
Ningxia Agricultural Comprehensive Development Center
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026