Fermented Goat Research Articles

Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage.

The objective of this research was to identify the metabolite compounds and health-promoting properties of goat meat fermented sausages containing different amounts of fig and pineapple powder (0.1%, 0.25%, and 0.5%), which are presented by F1, F2, F3 and P1, P2, P3, separately. Fermented sausages were manufactured from the lean meat of female goats. The samples extracted from the goat meat fermented sausages were evaluated for their metabolite compounds, antioxidants, and angiotensin-converting enzyme inhibitory activity. The results showed that the diphenyl picrylhydrazyl radical scavenging activity, azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and angiotensin-converting enzyme inhibitory activity were the highest in F3 (p<0.05), whereas the hydroxyl radical (°OH) scavenging capacity was the highest in P3 (p<0.05). In addition, F3 and F2 showed the highest superoxide anion radical scavenging activity (p<0.05), whereas F3 and P3 showed the highest copper chelating activity (p<0.05). Based on the metabolite compounds, hydrophobic amino acids, aromatic amino acids, and bitter amino acids were abundant in F3. Both F3 and P3 contained high concentrations of umami-producing compounds. The incorporation of 0.5% fig powder into goat meat fermented sausage showed improved biological activities based on metabolite compounds.

Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage

Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

Exploring the dipeptidyl peptidase IV inhibitory potential of probiotic-fermented milk: An in vitro and in silico comprehensive investigation into peptides from milk of different farm animals.

Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, deficit of studies on fermentation as a mean to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results obtained suggested that goat milk consistently exhibited higher hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower DPP-IV-IC50 values 0.17, 0.12, and 0.25 µg/mL protein equivalent in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity with binding energies of -9.31, -9.18 and -8.9 Kcal·mol-1, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study, offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV.

Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk

In this study, we conducted sensory evaluation and gas chromatography–mass spectrometry analysis on fermented goat milk samples prepared by 12 strains of lactic acid bacteria (LAB) isolated from goat milk to screen for strains with the ability to reduce the goaty flavor. The bacterial counts of fermented goat milk was 7.07–9.01 log CFU/mL. The electronic nose distinguished fresh goat milk (FGM) and fermented goat milk, and the electronic tongue results showed that Leuconostoc citreum 1, 4, 20, 22, 32, and 57, Latilactobacillus curvatus 144 and 147 imparted fermented goat milk a taste different from FGM. Overall, Leuconostoc citreum 57, Leuconostoc citreum 126, Latilactobacillus curvatus 142, Latilactobacillus curvatus 143, and Latilactobacillus curvatus 147 were screened with the ability to improve the flavor of goat milk. They gave fermented goat milk a goat flavor score lower than or equal to FGM. And the fermented goat milk samples 57, 126, 142, 143, and 147 contained 25, 22, 15, 24, and 17 volatile flavor compounds, respectively, with a greater variety and content of ketones and aldehydes and lower levels of hexanoic acid, octanoic acid, and decanoic acid than FGM. However, the pH and WHC results indicated that the application of these strains as secondary cultures is necessary. Our finding provides basic research data to improve the flavor of goat milk products.

Analysis of AMDAL aspects on Bangkalan Red Land Goat Farms in the Perspective of Business Feasibility Study

Goat farms in Indonesia are currently developing very rapidly because many results can be obtained. Some of the results include the sale of parent, child and milk. Another addition is the result of processing goat manure (inthil) into organic fertilizer. Good feed provision and sufficient quantities need to be done to improve the quality of goats, milk and tillers produced. In order to continue to provide quality feed, knowledge is needed for making good quality fermented goat feed and can last a long time. Various kinds of processed goat milk can be produced such as pure milk packed in bottles or milk powder. Waste goat manure, both in the form of solid waste (inthil) or liquid waste (urine) if managed properly will provide economic added value. In addition, it is also necessary to assume about management and good marketing techniques to get maximum profits. The use of information technology (e-commerce) will be able to expand the marketing range of goat products in Indonesia.

Development of fermented goat's milk drink

The goat dairy industry has been growing over the last few decades, with cheese being the product in greatest demand, and as a consequence there is a large generation of whey. This co-product, if disposed of without prior treatment, can cause environmental problems as it has a high biochemical oxygen demand. Making a milk drink is a simple and attractive alternative for using whey. Two formulations of fermented milk drink (40% and 50% whey) were made, with the addition of coffee and amarula flavors, and their physicochemical and sensory quality was evaluated. The pH analysis showed a decrease of 0.3 units for the formulation with 40% whey (FB) over 15 days of storage, corresponding to a 7.5% reduction in pH, which was within the expected value of 3 to 9%. The formulation with 50% whey (FA) had a reduction of 0.4 units. In the evaluation of syneresis, the results showed that after 22 days of storage, the separation of the whey was only 3 cm (16%), remaining stable at this point in both formulations. There was no significant difference between the samples in the sensory analysis for all the attributes evaluated. In addition, there were a variety of perceptions among the tasters, both negative and positive. In this way, the development of a fermented goat's milk drink flavored with coffee and amarula makes it possible to obtain a product with good sensory acceptance, simple to make, high nutritional value and low cost, proving to be a promising alternative for adding greater economic value to goat's whey and milk.

Fermented goat milk by selenium-enriched Lactobacillus paracasei alleviates depressive psychological disturbance.

Depression is a prevalent psychiatric disease with the characteristic of persistently gloomy mood. The treatment of depression with traditional therapeutic medications suffers from low efficacy and adverse side effects due to the extremely unpredictable courses and uneven responses to treatment. The goal of this paper was to investigate the preparation of selenium-enriched fermented goat milk and the potential mechanism of its intervention on the chronic unpredictable stress-induced depression mice model. The results showed that Se-Lactobacillus paracasei 20241 (Se-20241) significantly alleviated depressive behavior, reversed the upregulation of inflammatory factors, and attenuated glucocorticoid resistance. Meanwhile, the results showed a modulatory function on oxidative stress dysfunction in the liver, hippocampus, and prefrontal cortex. The change in abundance of Ileibacterium, Muribaculaceae, Turicibacter, Dubosiella, and Bifidobacterium was also modified. These results provided the theoretical groundwork for the development of psychoactive probiotic supplements for depressed patients and clarified the probable mechanism of Se-20241 for antidepressant impact on the CUMS model.

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Metagenome of Tibetan kefir grains and its alleviating effect on dysfunction of gut microbiome and depressive colorectal cancer comorbidity induced by chronic stress and AOM/DSS

The prevalence of major depression in cancer patients ranges from 5% to 26%. The research on the screening of neurotrophic and anticancer psychoprobiotics is way of important. The aim of this work was to demonstrate the interventional effect of Tibetan kefir fermented goat milk on colorectal cancer and a co-morbidity model established by chronic unpredictable stress (CUMS). The results showed that the Tibetan kefir fermented milk significantly alleviated the manifestations of depressive behavior and altered the level of corticotropin-releasing factor (CRF), serum corticosterone, and inflammatory factors (IL-6, IL-17, TNF-α and IL-1β) in serum, hippocampus and colon Moreover, the Tibetan kefir fermented milk could alleviate the inflammatory response and the hyperactivity of the HPA axis and inhibite the disturbance of 5-hydroxytryptamine system caused by colorectal cancer and CUMS to prevent the progress of depressive colorectal cancer. These results interpreted the potential mechanism of Tibetan kefir on antidepressant and anticancer. It provided a theoretical basis for the exploitation of psychotropic probiotic dairy products and enriched patients' dietary supplement.

Lactiplantibacillus plantarum JS19-assisted fermented goat milk alleviates d-galactose-induced aging by modulating oxidative stress and intestinal microbiota in mice

Oxidative stress is a crucial factor in the age-related decline in physiological, genomic, metabolic, and immunological functions. We screened Lactiplantibacillus plantarum JS19 (L. plantarum JS19), which has been shown to possess therapeutic properties in mice with ulcerative colitis. In this study, L. plantarum JS19-adjunctly fermented goat milk (LAF) was employed to alleviate D-galactose-induced aging and regulate intestinal flora in an aging mouse model. The oral administration of LAF effectively improved the health of spleen and kidney in mice, while mitigating the hepatocyte and oxidative damage induced by D-galactose. Additionally, LAF alleviated D-galactose-induced dysbiosis of the intestinal flora by reducing the abundance of harmful bacteria Desulfovibrio and Helicobacter, while greatly promoting the growth of beneficial Rikenellaceae_RC9_gut_group and Eubacterium. Biomarker 5-hydroxyindole-3-acetic acid was found to be positively linked with those harmful bacteria, while bio-active metabolites were strongly correlated with the beneficial genus. These observations suggest that LAF possesses the capability to mitigate the effects of D-galactose-induced aging in a mouse model through the regulation of oxidative stress, the gut microbiota composition, and levels of fecal metabolites. Consequently, these findings shed light on the potential of LAF as a functional food with anti-aging properties.

The potential of fermented goat milk using Lactobacillus plantarum and Streptococcus thermophilus added by red guava (Psidium guajava l.) as antibacterial agent for skin

In this study, fermented goat milk combined with Lactobacillus plantarum and Streptococcus thermophilus were used with the addition of 5% pasteurized red guava juice (Psidium guajava L.). This study focused on pH, total bacterial count (TPC), and antibacterial activity against Propionibacterium acnes and Staphylococcus aureus. This study used a fully randomized design (CRD) with three treatments with a combination of Lactobacillus plantarum (LP) and Streptococcus thermophilus (ST), P1 = 2% LpSt3%; P2=LP3%: St2%; and P3=Lp4%: 1%. In this case, each treatment was repeated 6 times. The results showed that pH values ranged from 3.66 to 3.69 and total plate counts (TPC) ranged from 8.54 to 8.61 CFU/mL. Furthermore, antimicrobial test revealed a zone of inhibition diameters ranging from 9.75 to 10.83 mm and 7.58 to 13.17 mm against Propionibacterium acnes and Staphylococcus aureus, respectively. In summary, fermented goat milk using Lactobacillus plantarum and Streptococcus thermophilus, with red guava juice (Psidium guajava L.) treated with a combination of Lp 3% and St 2% starter, was effective against Propionibacterium acnes. It also indicates that the product contains antibacterial agent.

Potensi Susu Fermentasi dalam Mempengaruhi Parameter

This study aims to explain the effect of milk on hematological parameters. The method used is a literature review made through a systematic approach, using the PICO method, by searching for articles in the Pubmed, Scopus, and EBSCOhost databases. The research results showed that 425 articles were found, and seven articles met the inclusion criteria; these articles were fermented milk containing lactic acid bacteria, which are probiotics. Fermented milk products such as yogurt, Yakult, kefir, active, fermented goat's milk, and dahi influence hematological parameters. Namely, they can increase hemoglobin, ferritin, and erythrocyte count and reduce MCV. Milk fermentation affects hematological parameters, namely increasing hemoglobin, ferritin, and erythrocyte count and reducing MCV. Keywords: Anemia, Probiotics, Fe Absorption, Fermented Milk, Iron Status

Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model

The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: CRL1449 + CRL1472) was investigated regarding body weight, metabolic and inflammatory parameters, and gut microbiota (GM) composition in mice fed a high-fat diet (HFD). Body weight gain, adipocyte size, fasting blood glucose, serum triglyceride, and leptin levels were significantly reduced in the group fed FGM+Mix3 compared with the obese mice fed FGM. FGM+Mix2 and FGM+Mix3 modified the GM composition, reversing the dysbiosis caused by the HFD. Although there were no significant changes at the phylum level, the GM composition was significantly changed at the family and genus levels. Results suggest that the administration of FGM+Mix3 improves metabolic and immune profiles in obese mice while positively modulating the GM, therefore attenuating the risk factors associated with obesity.

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage.

The influence of different levels of sodium chloride, sodium nitrite, and glucose on the quality characteristics of spontaneously fermented goat meat sausage was investigated. The amounts of total biogenic amines in all the sausages ranged from 324.70 to 388.77 mg/kg; among them, spermine was the most abundant, with amounts ranging from 230.96 to 275.78 mg/kg. Increasing sodium chloride from 15 to 35 g/kg, the content of cadaverine, putrescine, tyramine, phenylethylamine, tryptamine, and total amines decreased, and Enterobacteriaceae counts decreased at the same time. Increasing sodium nitrite from 150 to 250 mg/kg, the content of cadaverine, histamine, and total amines decreased, while Enterobacteriaceae counts decreased simultaneously. Increasing glucose from 10 to 40 g/kg, the content of cadaverine, spermidine, and total amines decreased. Enterococcus was the most abundant genus across all the samples, and the relative abundance of Enterococcus was reduced obviously by increasing sodium nitrite and glucose levels. The top 10 differential bacterial taxa for each additive group were respectively obtained, and microbial biomarkers for each level of additive within its group were acquired, respectively. Through Pearson correlation, Lactobacillus was positively correlated with phenylethylamine, tryptamine, tyramine, and cadaverine, Bacteroides and Sediminibacterium were positively correlated with phenylethylamine and putrescine, respectively, suggesting they have the potential to produce biogenic amines. The results provided references for controlling the accumulation of biogenic amines in fermented goat meat sausage via the addition of auxiliary additives during the processing.

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review

Fermentation can potentiate goat milk’s beneficial properties or generate new bioactive ingredients. In this narrative review, we summarize the current knowledge on the potential of fermented goat milk (FGM) products to improve different biomarkers of a modern epidemic: obesity and its comorbidities. In vitro studies have indicated functional properties of bioactive peptides or lipids obtained from FGM, showing potential to prevent Cardiovascular Disease development and anti-inflammatory activity. Probiotic strains derived from goat milk have prevented diet-induced obesity in animal models, and can represent a better techno-functional alternative to ferment this matrix than traditional starters. A small number of studies evaluated the functional properties of FGM in animal models of obesity. The observed in vitro effects of isolated compounds are generally in agreement with in vivo models’ findings. Overall, reports showed a positive impact on the prevention of body weight gain and several metabolic, inflammatory, and oxidative parameters. Nevertheless, evidence is limited and the mechanisms involved are fairly unknown. Comparisons between non-fermented and fermented products in vivo studies are lacking. Functional properties of FGM products aimed at improving the health of obese patients lack support from clinical trials. Considering the current evidence, the administration of complete FGM can be more beneficial to obese patients than the administration of its isolated compounds (lipids, peptides, or microorganisms). The addition of plant by-products with prebiotic or antioxidant properties is a promising strategy to enhance FGM functionality.

Microbial Test: Combination of Kefir Milk, Star Fruit, and Red Ginger

One of drinks with high nutritional value and good for health is milk kefir. The advantage of milk kefir compared to yogurt (another fermented beverage) they are richer with probiotics. Goat's milk kefir contains more nutrients than cow's milk. To increase the production of sweet star fruit plants, the innovation of kefir milk drink combined with sweet star fruit juice and red ginger juice can be used as an alternative health drink that can increase body immunity. Each ingredient has the same benefits such as having antioxidant, antibacterial, anti-inflammatory, antiviral and immunomodulatory activities. In this study, researchers wanted to know the microbiological quality of the combination of milk kefir, sweet star fruit Juice and red ginger. The study was conducted from February to May 2021. Microbiological tests carried out were Methylene blue test, MPN test and total plate count test. The research design used a completely randomized design which focused on one factor, namely the concentration of red ginger extract (control concentration 0%, 4.5%, 6%, 7.5%). This experiment was used with replicas 3 times. The results showed that kefir fermented goat milk with the addition of sweet star fruit juice and ginger juice was good for consumption, namely in treatment group 1 (containing 20% ​​star fruit juice and 4.5 percent red ginger juice).

The Effect of Single Starter Pediococcus pentosaceus Strain N6 Isolate on Yogurt Microbiological Quality and Fatty Acids

Goat milk is a food ingredient with high nutritional content and is a good medium for microbial growth. An effort to maintain the nutritional quality of goat’s milk by a sustainable way, i.e. making milk into yogurt. This study aims to determine the effect of increasing the dose and incubation time on microbiological quality (number of starters, number of coliforms, yeasts, and fungi) and fatty acids of fermented goat’s milk yogurt with isolate Pediococcus pentosaceus Strain N6. The study used a factorial 3 x 3 Completely Randomized Design (CRD) with 3 repetitions. Factor I: starter dose: 3% (D1), 6% (D2), and 9% (D3). Factor II, incubation time: 6 (L1), 12 (L2), and 18 hours (L3). Incubation temperature 45°C. Parameters consist of microbiological quality and yogurt fatty acids. The results of treatment with a starter dose of 9% (D3) and an incubation time of 18 hours (L3) showed a significant effect (P<0.05) on improving the microbiological quality of yogurt. i.e. the number of coliforms, yeast, and fungus. In this study, the total starter colonies were 8.2 x 107 CFU/ml. Caproic (C6), Capric (C10), and Caprylic (C8) fatty acids after fermentation decreased by 1.07%, 2.09%, and 7.06% so the strong aroma of goat’s milk yogurt decreased.

Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture

This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2-1, Lactiplantibacillus plantarum TXZ 2-35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2-1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, L. fermentum WXZ 2-1 demonstrated a synergistic effect in growth medium and goat milk. To explore its effect on goat milk fermentation, different amounts of L. fermentum WXZ 2-1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2-1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2-1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.