Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk
Shuai Guo, Meixuan Chen, Ting Wu, Kailong Liu, Heping Zhang, Jicheng Wang
Abstract
cfu/mL) after 28 d of storage. Titratable acidity and pH value did not differ between the control group and experimental group (containing Probio-M8). Sensory evaluation indicated a lower goaty flavor and odor in the Probio-M8 fermented milk. Our results suggest that the addition of the probiotic Probio-M8 could improve the sensory, physicochemical, and functional properties of fermented goat milk.
Topics & Concepts
Bifidobacterium animalisFood scienceFermentationProbioticChemistryFlavorTitratable acidAcetic acidBifidobacteriumLinoleic acidFatty acidButyric acidLactic acidBiologyLactobacillusBacteriaBiochemistryGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesInfant Nutrition and Health