Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
文献类型： 外文期刊
作者： Huang, Zhihai 1 ; Huang, Lu 2 ; Xing, Guangliang 3 ; Xu, Xiao 1 ; Tu, Chuanhai 1 ; Dong, Mingsheng 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210014, Peoples R China
3.Changshu Inst Technol, Sch Biol & Food Engn, Changshu 215500, Jiangsu, Peoples R China
4.Shaoxing Univ, Coll Life Sci, Shaoxing 312000, Peoples R China
关键词： goat milk; goaty flavor; co-fermentation; volatile profile
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2020 年 9 卷 3 期
页码：
收录情况： SCI
摘要： 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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