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Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of e...

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Autores principales: Huang, Zhihai, Huang, Lu, Xing, Guangliang, Xu, Xiao, Tu, Chuanhai, Dong, Mingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143118/
https://www.ncbi.nlm.nih.gov/pubmed/32155720
http://dx.doi.org/10.3390/foods9030299
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author Huang, Zhihai
Huang, Lu
Xing, Guangliang
Xu, Xiao
Tu, Chuanhai
Dong, Mingsheng
author_facet Huang, Zhihai
Huang, Lu
Xing, Guangliang
Xu, Xiao
Tu, Chuanhai
Dong, Mingsheng
author_sort Huang, Zhihai
collection PubMed
description In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
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spelling pubmed-71431182020-04-14 Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk Huang, Zhihai Huang, Lu Xing, Guangliang Xu, Xiao Tu, Chuanhai Dong, Mingsheng Foods Article In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk. MDPI 2020-03-06 /pmc/articles/PMC7143118/ /pubmed/32155720 http://dx.doi.org/10.3390/foods9030299 Text en © 2020 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
Huang, Zhihai
Huang, Lu
Xing, Guangliang
Xu, Xiao
Tu, Chuanhai
Dong, Mingsheng
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
title Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
title_full Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
title_fullStr Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
title_full_unstemmed Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
title_short Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
title_sort effect of co-fermentation with lactic acid bacteria and k. marxianus on physicochemical and sensory properties of goat milk
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143118/
https://www.ncbi.nlm.nih.gov/pubmed/32155720
http://dx.doi.org/10.3390/foods9030299
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