Abstract
The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1) content, which is associated with different technological and nutritional properties of milk. The aim of the study was to evaluate the suitability of goat milk with low and high CSN1S1 to produce fermented milk. In addition, the performance as starter of selected Lactobacillus paracasei FS109 strain compared to no-selected L. paracasei strains was investigated. Initially, the selected L. paracasei FS109 strain was tested for adhesion ability to HT-29 and Caco-2 cells and immunomodulation effect. Then, the strain was used to produce fermented milk from goat milk with a low and high casein CSN1S1 genotype. The results indicated that greater acidifying activity was obtained for L. paracasei FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. L. paracasei FS109 grew well during fermentation, reaching a higher value (>8.5 log CFU/mL). Interestingly, the same strain maintained a high viable population (about 9 log CFU/mL) during the 30-day cold storage of the product. The present study shows for the first time the suitability of the goat milk with low CSN1S1 genotypes to produce fermented milk and highlight the importance of strain selection in determination of technological and beneficial traits. Combining goat milk with low CSN1S1 and selected strains could be a strategy of improving traditional and functional fermented milk market.
Highlights
Fermented milk enhances sensorial and nutritional features when compared to the raw material and has always been perceived by consumers as a health food
The cell counts binding to adenocarcinoma cells were estimated at 4.92 ± 0.12 and 5.13 ± 0.01 log CFU/mL and 5.59 ± 0.08 and 5.30 ± 0.86 CFU mL−1, respectively, after 2 h of incubation
These results suggest that the genetic polymorphisms in CSN1S1 did not affect the growth of lactobacilli during fermentation and their viability during cold storage
Summary
Fermented milk enhances sensorial and nutritional features when compared to the raw material and has always been perceived by consumers as a health food. These later traits are related to the type of milk used, the microorganisms involved, and the technology applied. Caseins are encoded by four well-known genes and characterized in goats by a Fermentation 2019, 5, 55; doi:10.3390/fermentation5030055 www.mdpi.com/journal/fermentation. ΑS1-casein represents only the 10–13% of the total casein content in goat milk, the respective genes are the most studied because, depending on the genetic variant, the synthesis level of this casein varies greatly: The strong alleles (A, A2, A3, A’, B1, B2, B3, B4, B’, C, H, L, and M) produce about 3.5 g/L of αS1-casein each, the intermediate alleles (D1, E, and I) produce 1.1–1.8 g/L, the weak alleles (D, F, and G) 0.45–0.6 g/L, and the null alleles (01, 02, 04, and N) produce no αS1-casein [4,5]
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