Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk

• Published in: Journal of dairy science Vol. 105; no. 12; pp. 9426 - 9438
• Main Authors: Guo, Shuai, Chen, Meixuan, Wu, Ting, Liu, Kailong, Zhang, Heping, Wang, Jicheng
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.12.2022; Elsevier
• Subjects: Bifidobacterium animalis ssp. lactis Probio-M8; fermented goat milk; long-chain unsaturated fatty acid; low goaty flavor; fermented goat milk; long-chain unsaturated fatty acid; Bifidobacterium animalis ssp. lactis Probio-M8; low goaty flavor
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2022-22003

The addition of Bifidobacterium to goat milk has dual effects on health, for which various inherent nutrients of goat milk are retained and live probiotics are provided. We explored the effect of Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) on fermentation characteristics, formation of organic acid, sensory properties, and storage characteristics of fermented goat milk (with added 4.0% sucrose). Addition of Probio-M8 decreased the fermentation time and significantly increased the content of functional organic acids, such as acetic acid, and functional long-chain unsaturated fatty acids, including linoleic acid, α-linolenic acid, and docosahexaenoic acid. Furthermore, the contents of medium-chain and short-chain fatty acids, which are related to “goaty” flavor, were significantly lower in the Probio-M8 treatment compared with the control. The number of living Probio-M8 decreased from 8.27 log cfu/mL (1.80 × 108 cfu/mL) to 7.94 log cfu/mL (0.79 × 108 cfu/mL) after 28 d of storage. Titratable acidity and pH value did not differ between the control group and experimental group (containing Probio-M8). Sensory evaluation indicated a lower goaty flavor and odor in the Probio-M8 fermented milk. Our results suggest that the addition of the probiotic Probio-M8 could improve the sensory, physicochemical, and functional properties of fermented goat milk. [Display omitted]