Cargando…
Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4
The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was cho...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986512/ https://www.ncbi.nlm.nih.gov/pubmed/29772827 http://dx.doi.org/10.3390/nu10050633 |
_version_ | 1783328940564152320 |
---|---|
author | Moreno-Montoro, Miriam Navarro-Alarcón, Miguel Bergillos-Meca, Triana Giménez-Martínez, Rafael Sánchez-Hernández, Silvia Olalla-Herrera, Manuel |
author_facet | Moreno-Montoro, Miriam Navarro-Alarcón, Miguel Bergillos-Meca, Triana Giménez-Martínez, Rafael Sánchez-Hernández, Silvia Olalla-Herrera, Manuel |
author_sort | Moreno-Montoro, Miriam |
collection | PubMed |
description | The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >10(7) cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks. |
format | Online Article Text |
id | pubmed-5986512 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-59865122018-06-05 Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 Moreno-Montoro, Miriam Navarro-Alarcón, Miguel Bergillos-Meca, Triana Giménez-Martínez, Rafael Sánchez-Hernández, Silvia Olalla-Herrera, Manuel Nutrients Article The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus. Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >10(7) cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks. MDPI 2018-05-17 /pmc/articles/PMC5986512/ /pubmed/29772827 http://dx.doi.org/10.3390/nu10050633 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Moreno-Montoro, Miriam Navarro-Alarcón, Miguel Bergillos-Meca, Triana Giménez-Martínez, Rafael Sánchez-Hernández, Silvia Olalla-Herrera, Manuel Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 |
title | Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 |
title_full | Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 |
title_fullStr | Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 |
title_full_unstemmed | Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 |
title_short | Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4 |
title_sort | physicochemical, nutritional, and organoleptic characterization of a skimmed goat milk fermented with the probiotic strain lactobacillus plantarum c4 |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986512/ https://www.ncbi.nlm.nih.gov/pubmed/29772827 http://dx.doi.org/10.3390/nu10050633 |
work_keys_str_mv | AT morenomontoromiriam physicochemicalnutritionalandorganolepticcharacterizationofaskimmedgoatmilkfermentedwiththeprobioticstrainlactobacillusplantarumc4 AT navarroalarconmiguel physicochemicalnutritionalandorganolepticcharacterizationofaskimmedgoatmilkfermentedwiththeprobioticstrainlactobacillusplantarumc4 AT bergillosmecatriana physicochemicalnutritionalandorganolepticcharacterizationofaskimmedgoatmilkfermentedwiththeprobioticstrainlactobacillusplantarumc4 AT gimenezmartinezrafael physicochemicalnutritionalandorganolepticcharacterizationofaskimmedgoatmilkfermentedwiththeprobioticstrainlactobacillusplantarumc4 AT sanchezhernandezsilvia physicochemicalnutritionalandorganolepticcharacterizationofaskimmedgoatmilkfermentedwiththeprobioticstrainlactobacillusplantarumc4 AT olallaherreramanuel physicochemicalnutritionalandorganolepticcharacterizationofaskimmedgoatmilkfermentedwiththeprobioticstrainlactobacillusplantarumc4 |