Fermented goats’ milk produced with selected multiple starters as a potentially functional food
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...
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| Published in | Food microbiology Vol. 26; no. 6; pp. 559 - 564 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Kidlington
Elsevier Ltd
01.09.2009
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0740-0020 1095-9998 1095-9998 |
| DOI | 10.1016/j.fm.2009.03.008 |
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| Abstract | 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. |
|---|---|
| AbstractList | 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 g-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 7.0log cfu g@u-@u1, even after 45days of storage at 4@uoC. Fermentation of goats' milk resulted in the production of ca. 28mg kg@u-@u1 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. 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 g-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 7.0log cfu g super(-) super(1), even after 45days of storage at 4 super(o)C. Fermentation of goats' milk resulted in the production of ca. 28mg kg super(-) super(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. 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 gamma-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 degrees 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. 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. 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 gamma-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 degrees 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.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 gamma-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 degrees 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. 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. |
| Author | Caponio, Francesco Gobbetti, Marco Bilancia, Maria Teresa Minervini, Fabio Siragusa, Sonya |
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| Keywords | Functional GABA ACE-inhibitory activity Fermented goats’ milk Goat milk Fermented goats' milk Health food Dairy product Cultured milk |
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| Snippet | A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter (
Streptococcus thermophilus CR12,
Lactobacillus casei... A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter (Streptococcus thermophilus CR12, Lactobacillus casei... |
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| SubjectTerms | 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 |
| Title | Fermented goats’ milk produced with selected multiple starters as a potentially functional food |
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