Characteristics Analysis of Goat Yogurt Fermented by Three Groups of Multi-strain Probiotics
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Abstract:
In this study, three groups of probiotic combinations, Streptococcus thermophilus combined with 5 strains of Lactobacillus (SN_4), Streptococcus thermophilus combined with Lactobacillus bulgaricus (SN_2), and 5 strains of Lactobacillus combination (SN_3), were used to ferment goat milk. The number of viable bacteria, pH value, acidity, waterholding capacity during fermentation (0~12 h) and the texture properties, rheological characteristics, microbial community structure and functional differential metabolites at the curdling point were analyzed. The results showed that the curdling times of the SN_4, SN_2 and SN_3 yoghurts were 4.70 h, 5.60 h and 10.60 h, respectively, with the viable microbial number all reaching 109 CFU/mL or above. When fermentation reached the curdling point, both Streptococcus and Lactobacillus were detected. The water-holding capacity, textural characteristics and rheological properties of the goat yogurt fermented with SN_4 were the best, followed by the SN_2 yogurt. At the P level <0.05, the comparison of the SN_4 yoghurt with the SN_2 yoghurt revealed that 13 out of the 18 peptide differential metabolites, both the two carbohydrate differential metabolites, and 2 out of the 7 organic acid differential metabolites, were up-regulated. The comparison of the SN_4 yoghurt with the SN_3 yoghurt revealed that 5 out of the 18 peptide differential metabolites, 4 out of the 7 carbohydrate differential metabolites, and all the 6 organic acid differential metabolites, were up-regulated. There were 7, 5 and 4 differential metabolite pathways involved in SN_3 VS SN_2, SN_4 VS SN_2, SN_4 VS SN_3, respectively. The results showed that the properties of the goat yogurt fermented with SN_4 were better than those of the SN_2 and SN_3 yoghurts. The research results provide a theoretical basis and technical support for further research and development of multi-strain fermented yogurt with excellent sensory and functional properties.
