Fermented goats’ milk produced with selected multiple starters as a potentially functional food

• Published in: Food microbiology Vol. 26; no. 6; pp. 559 - 564
• Main Authors: Minervini, Fabio, Bilancia, Maria Teresa, Siragusa, Sonya, Gobbetti, Marco, Caponio, Francesco
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.09.2009; Elsevier
• Subjects: ACE-inhibitory activity; analysis; angiotensin I; Angiotensin-Converting Enzyme Inhibitors; Angiotensin-Converting Enzyme Inhibitors - analysis; Angiotensin-Converting Enzyme Inhibitors - metabolism; Animals; Biological and medical sciences; Colony Count, Microbial; Cultured Milk Products; Cultured Milk Products - microbiology; enzyme inhibitors; Fermentation; Fermented goats’ milk; fermented milk; Food Handling; Food Handling - methods; Food industries; Food Microbiology; Food Preservation; Food Preservation - methods; food storage; Food, Organic; Functional; Fundamental and applied biological sciences. Psychology; GABA; gamma-aminobutyric acid; gamma-Aminobutyric Acid - analysis; gamma-Aminobutyric Acid - metabolism; goat milk; Goats; growth & development; Health Food; health foods; Humans; lactic acid bacteria; Lactobacillus; Lactobacillus - growth & development; Lactobacillus - metabolism; Lactobacillus casei; Lactobacillus helveticus; Lactobacillus plantarum; metabolism; methods; microbiology; Milk and cheese industries. Ice creams; multiple strain starters; plate count; Probiotics; storage time; Streptococcus; Streptococcus - growth & development; Streptococcus - metabolism; Streptococcus thermophilus; taurine; Taurine - analysis; Time Factors; Functional; GABA; ACE-inhibitory activity; Fermented goats’ milk; Goat milk; Fermented goats' milk; Health food; Dairy product; Cultured milk
• ISSN: 0740-0020; 1095-9998; 1095-9998
• DOI: 10.1016/j.fm.2009.03.008

A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter ( Streptococcus thermophilus CR12, Lactobacillus casei LC01, Lactobacillus helveticus PR4, Lactobacillus plantarum 1288) capable to produce a fermented goats’ milk containing γ-aminobutyric acid (GABA) and angiotensin-I converting enzyme (ACE)-inhibitory peptides. The fermented milk was characterized by cell counts of lactic acid bacteria not lower than 7.0 log cfu g −1, even after 45 days of storage at 4 °C. Fermentation of goats’ milk resulted in the production of ca. 28 mg kg −1 of GABA. Furthermore the fermented goats’ milk had an in vitro ACE-inhibitory activity of ca. 73%. Prolonged cold storage did not significantly affect both the concentration of GABA and the ACE-inhibitory activity. Moreover, the taurine content did not significantly vary during both fermentation and the entire storage period.