Proteolysis Index Research Articles

Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese

The aim of the present study was to assess the ability of the packaging technology (vacuum, VAC, and modified atmosphere, MAP) to preserve the microbiological, physicochemical, and sensorial properties of already ripened and portioned PDO Italian semi-hard cheese during 120 days of storage at 8 °C. Results were compared with those obtained by analyzing the original not-packed cylindrical wheel stored at 8 °C (NP). Samples packed under MAP showed yeasts’ proliferation with a final count of 4.68 Log cfu g−1, similar to that detected in the NP cheese wheels at 120 days of storage. In VAC samples yeasts did not proliferate, maintaining constant levels during time. Differently from the original wheels which showed a hardness increase in concomitant with a moisture loss during storage, packed samples under both VAC and MAP did not lose water preserving the original hardness of the product. At the same time, the packaging technology did not influence the proteolysis index in comparison to NP cheese. However, in MAP samples already at 30 days of storage different volatile compounds were produced in comparison with NP and VAC cheeses, suggesting that the modified atmosphere into the MAP pack promoted alternative microbial metabolisms and final products characterized by different volatile profiles. The study clearly demonstrated that the choice of packaging technology has an impact on the development of peculiar attributes of PDO cheeses, that are required by specific regulations in order to preserve their typicality and satisfy the consumers.

Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation

This study aimed to explore the flavor formation mechanism of Diqing Tibetan pig hams by investigating changes of their physicochemical and volatile flavor compounds during fermentation (0, 30, 90, 180, 360, and 540d) using amino acid analyzer , texture profile analysis, and gas chromatography-ion mobility spectroscopy (GC-IMS). During fermentation, the hams significantly decreased in moisture and centrifugal loss, while increased in chewiness, hardness, and proteolysis index, with their free amino acids content reaching the maximum at 360d and significantly decreasing at 540d. GC-IMS identified 78 volatile organic compounds, with the highest total content of alcohols and aldehydes at 180d, ketones and heterocycles at 360d, and esters at 540d. PLS-DA screened 24 volatile flavor markers, with aldehyde (2-methyl-2-propenal), ketone (2-heptanone-D), alcohol (3-methylbutanol-D), ester (ethyl3-methylbutanoate-M), and heterocyclic substances (2,3-dimethylpyrazine-M) as the main VFMs at 360d. The unique flavor of 540d Diqing Tibetan pig hams was attributed to their higher content of 3-methyl-2-butenal, 3-(methylthio) propanal, ethyl caproate and 2-butanone. These findings provide a scientific basis for the flavor formation mechanism of hams which favoring the further development processing strategies for Diqing Tibetan pig.

The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality and ripening characteristics

The objective of this study was to examine the impact of stage of lactation (early, mid and late) and proportion of pasture in the cows diet (high: GRS, medium: PMR and no: TMR) on the composition and quality of Cheddar cheese. Triplicate trials were carried out in each stage of lactation, and milk protein and fat contents were standardized for Cheddar cheese manufacture at pilot scale. As cheese milks were standardized for milk fat and protein contents, gross composition did not differ as a result of diet. Fatty acid profiles of GRS cheese were significantly different from TMR, while PMR profiles were less distinct and more similar to both GRS and TMR profiles, as illustrated by partial least squares discriminatory analysis. Fatty acids including CLA C18:2 cis-9, trans-11, C22:1 n-9 and C18:3 n-3 were most influential in this separation of profiles. Fatty acid profiling revealed that GRS derived cheese contained higher proportions of nutrients considered beneficial for human health including higher proportions of unsaturated fatty acids and omega-3 fatty acids. A biomarker model utilizing the proportions of 5 fatty acids was constructed and was effective at distinguishing between cheese of GRS, TMR and PMR feeding systems. Proportions of ρ-κ-casein, αs2-casein and αs1-casein in cheese also differed between diets while proportions of ρ-κ-casein, αs1-casein and β-casein were lowest in late lactation cheese. The impact of diet was less influential compared with that of stage of lactation on the ripening characteristics of cheese. An index of primary proteolysis was highest in late lactation cheese. The peptides derived from the proteolysis of κ-casein and β-casein and levels of secondary proteolysis, in particular, the proportions of 12 free amino acids were most influenced by stage of lactation. Overall this study demonstrated the effects of increasing pasture allowance and stage of lactation on the nutritional quality and ripening properties of Cheddar cheese.

Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics

This study evaluated the effect of adding Lactiplantibacillus plantarum CNPC003 (LP) and applying milk pasteurization on the microbiological, technological, and physicochemical characteristics and protein profile of artisanal goat coalho cheese during 60 days of ripening. Four types of cheese were produced, including cheeses made with raw and pasteurized goat milk and with and without LP (RC, PC, RCLP, and PCLP). All cheeses were safe for consumption and maintained high lactic acid bacteria counts (above 8 log CFU mL−1) at the end of the ripening period. RC and RCLP showed higher hardness and lower chewiness than cheeses made with pasteurized milk (PC and PCLP) after 60 days of ripening. As expected, there was a reduction in lactose content with a simultaneous increase in acidity and syneresis for all cheeses over the 60 days of ripening, with no significant change in the other evaluated physicochemical parameters. Proteolysis rates increased in all cheeses up to 60 days of ripening, aligning with elevated levels of soluble protein and free amino acids. After 60 days of ripening, PC showed a higher extent of proteolysis index, higher amount of high molecular weight peptides, higher number of identified proteins, and lower content of free amino acids. RCLP showed a higher depth of proteolysis index, higher free amino acids amount (1583 ± 3.95 mg 100 g−1), and fewer identified proteins. Among the peptides identified, it was possible to define 30 potential bioactive peptides according to the bioactivity score (>0.5), where both cheeses added with LP had 18 of these peptides, mostly potentially ACE inhibition sequences. The addition of LP and the pasteurization of milk positively affected the microbiological safety of ripened coalho goat cheeses, primarily contributing to the differentiation of their texture and protein and bioactivity profile.

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.

Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams

A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by a Partial Least Square Regression model. The most favorable factors on the formation of ZnPP were total iron content (representative of the initial hemoprotein content), and FeCH activity, demonstrating the main role played by these raw matter-specific predictors in the long matured dry-cured hams. To a lesser extent, zinc content and pH48 were involved with a positive and negative role, respectively. Salt content and PI of matured hams showed an inhibitory and a favorable influence, respectively, toward the ZnPP formation. Principal Component Analysis showed the associations between the sensory red color profile and the physicochemical traits of matured hams. The red color intensity increased in agreement with the red-violet and red-pink hues scores. The formation of a high amount of ZnPP was associated with the increased perception of the red-violet shade, with a lower lightness (L*) and Hue angle (h°). Moisture increase contributed to the shift in color perception to red-pink, while marked progress in PI strengthened the perception of the red-brown shade. ZnPP and final heme favored the red color of matured hams, although a high concentration of these pigments increased in particular the red-violet perception.

Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation.

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.

Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions

To investigate the mechanism of Penicillium proteases on the hydrolysis of myofibrillar proteins (MP) and volatile compound evolutions, enzymatic characteristics of Penicillium proteases, hydrolysis capacities for MP, interactions between Penicillium proteases and MP, and profile changes of volatile compounds were investigated. P. aethiopicum (PA) and P. chrysogenum (PC) proteases showed the largest hydrolysis activities at pH 9.0 and 7.0, and were identified as alkaline serine protease and serine protease by LC-MS/MS, respectively. The proteases of PA and PC significantly degraded myosin and actin, and PA protease showed higher hydrolysis capacity for myosin than that of PC protease, which was confirmed by higher proteolysis index (56.06%) and lower roughness (3.99 nm) of MP after PA treatment. Molecular docking revealed that hydrogen bond and hydrophobic interaction were the major interaction forces of Penicillium proteases with myosin and actin, and PA protease showed more binding sites with myosin compared with PC protease. The total content of free amino acids increased to 6.02-fold for PA treatment and to 5.51-fold for PC treatment after 4 h hydrolysis of MP, respectively. GC-MS showed that aromatic aldehydes and pyrazines in PA showed the largest increase compared with the control and PC during the hydrolysis of MP. Correlation analysis demonstrated that Phe, Leu and Ile were positively related with the accumulation of benzaldehyde, benzeneacetaldehyde, 2,4-dimethyl benzaldehyde and 2,5-dimethyl pyrazine.

A model to reduce tyrosine crystallization in Chinese fermented soybean curd by adjusting NaCl, ethanol and temperature during fermentation

Abstract Objectives White spots, mainly consisting of tyrosine, refer to small white particles that exist on the surface of mature Chinese fermented soybean curd or in the fermentation broth and have affected the appearance of Chinese fermented soybean curd. Materials and Methods The study determined the composition of the white spots throughout mass spectrometry and high-performance liquid chromatography and investigated the relationship between tyrosine content, amino acid nitrogen content, depth of the proteolysis index and protease activity to interpret the mechanism of white spot formation during fermentation. Results In this study, the results confirm that tyrosine accounts for 78.22% of the white spots. Excessive tyrosine content can promote the formation of white spots during fermentation. Free tyrosine content, amino acid nitrogen content, depth of the proteolysis index and protease activity during the fermentation process increased during fermentation. Correlation analysis results show that free tyrosine content was positively correlated with amino acid nitrogen content, depth of the proteolysis index and protease activity, which showed that the production of tyrosine is related to the degree of proteolysis. Solubility studies show that high concentrations of NaCl and ethanol affect the production of tyrosine and reduce its solubility, while the increase in temperature increases the solubility of tyrosine. Taking NaCl, ethanol and temperature as influencing factors, a mathematical model of tyrosine solubility was established. Conclusion This study lays the groundwork for understanding the mechanism of white spot formation during Chinese fermented soybean curd fermentation and provides solutions for controlling white spot formation.

Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

Lighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture.

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

1H NMR Reveals the Mechanism of Potassium Lactate on Proteolysis and Taste Metabolites of Rugao Ham

To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and protein degradation of Rugao ham salted with potassium lactate (0%, 0.5%, 1%, 2%) were investigated. Metabolites of Rugao ham were identified by 1H nuclear magnetic resonance (NMR) spectroscopy and the metabolic pathways of the key metabolites were enriched by the Kyoto Encyclopedia of Genes and Genomes (KEGG); the relationship between taste and metabolites was assessed by partial least square discriminant analysis (PLS-DA). The hams with 2% potassium lactate showed lower cathepsin B and L activities, and higher aminopeptidase activities than that of the control group. The contents of free amino acids and organic acids significantly increased from the control to the treatment of 2% potassium lactate. PLS-DA further demonstrated that aspartate, glutamate, alanine, serine, threonine, acetate, lactate, succinate, carnosine, β-glucose and glycerol were the key metabolites to improve the taste of Rugao ham in the treatment of 2% potassium lactate. Metabolic pathways analysis further demonstrated that amino acids metabolism was the main pathway for the taste development of Rugao ham.

Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

AbstractShiitake mushrooms (Lentinus edodes) form a great source of protein; however, the effect of enzymatic hydrolysis to improve its flavor has not yet been investigated. To explore the effects of different protease treatments on protein degradation and flavor compounds of shiitake mushrooms, papain, neutral protease, and flavourzyme were selected for the hydrolysis of shiitake mushrooms. Proteolysis index, Trichloroacetic acid‐nitrogen soluble index, and protein content were estimated to evaluate protein degradation. Flavor amino acids and volatile components of the hydrolysate were also analyzed. Results showed flavourzyme has an advantage over the others in promoting protein degradation and improving flavor. Compared to single‐enzyme treatment, a combination treatment with three enzymes, at 1:1:1 ratio, was found to perform greater protein hydrolysis. After protease‐mediated hydrolysis, the variety and content of flavor substances (free amino acids and eight‐carbon compounds) in L. edodes increased. We concluded that protease treatment is an effective method for improving the quality and flavor of L. edodes.

Study on the roles of microorganisms and endogenous enzymes in the evolution of metabolic characteristics of lean portion during traditional Chinese bacon processing

This study revealed the roles of microorganisms and endogenous enzymes in evolution of the metabolic characteristics of the lean portion of traditional Chinese bacon by exploring the changes in microbial succession, metabolic characteristics, lipid oxidation, lipid hydrolysis, lipoxygenase activity, lipohydrolase activity, protein degradation, and environmental factors during processing. The results showed that Proteobacteria and Firmicutes were the dominant phyla in the lean portion of traditional Chinese bacon, and 16 core genera (relative abundance > 1 %) were identified at the genus level. Significant differences were observed in the metabolic characteristics of different samples. A total of 23 differential metabolites were identified in positive and negative ion modes (P < 0.05, variable importance in the projection > 1.5). Peroxide value (POV), thiobarbituric acid reactive substances value (TBARS), proteolysis index (PI) and the degree of lipid hydrolysis increased during the processing. Phospholipids were the main hydrolysis substrates. Lipoxygenase activity increased first and then decreased, while lipohydrolase activity decreased gradually. The results of canonical correspondence analysis indicated that the salt content was the main environmental factor affecting the microbial composition. The results of Spearman correlation analysis and comprehensive discussion showed that the metabolic characteristics of the lean portion of traditional Chinese bacon during the curing period were mainly due to the catalysis of the endogenous enzymes in meat and the extracellular enzymes secreted by bacteria such as Brochothix, Acinetobacter, Psychrobacter, etc. The extracellular enzymes secreted by Salinivibrio, Vibrio, and Staphylococcus in light-fermented meat and final meat might have important contributions to the metabolic characteristics.

APPLICATION OF INTESTINAL LAVAGE FOR CORRECTION OF PROTEOLYTIC ACTIVITY IN ACUTE I NTESTINAL OBSTRUCTION

Summary. The aim of the work is to improve the results of treatment of patients with acute adhesive intestinal obstruction in the postoperative period by correcting the proteolytic activity of small intestinal contents&#x0D; Materials and methods. 62 patients were operated on for acute adhesive intestinal obstruction. All patients underwent nasogastrointestinal intubation with aspiration of intestinal contents and subsequent prolonged intestinal decompression.&#x0D; Research results. In the second group, after intestinal lavage with α-aminocaproic acid, a decrease in total proteolytic activity was observed both in the contents of the small intestine and in blood serum.&#x0D; Conclusions. The use of intestinal lavage with the use of aminocaproic acid leads to a faster normalization of total proteolytic activity both in the contents of the small intestine and in the blood serum, to a decrease in the α1-antiproteinase inhibitor, proteolysis index, and also contributes to an earlier elimination of intestinal paresis.

Characterization of skeletal muscle wasting pathways in diaphragm and limb muscles of cystic fibrosis mice.

Patients with cystic fibrosis (CF) often suffer from skeletal muscle atrophy, most often attributed to physical inactivity and nutritional factors. CF is also characterized by abnormally elevated systemic inflammation. However, it is unknown whether the lack of a functional CF transmembrane conductance regulator (CFTR) gene predisposes to exaggerated inflammation-induced muscle proteolysis. CF mice (CFTR-/-) and their wild-type (WT = CFTR+/+) littermate controls were systemically injected with Pseudomonas-derived lipopolysaccharide (LPS). After 24 h, the diaphragm and limb muscles (fast-twitch tibialis anterior, and slow-twitch soleus) were assessed for induction of inflammatory cytokines (TNFα, IL1β, and IL6), oxidative stress, canonical muscle proteolysis pathways (Calpain, Ubiquitin-Proteasome, Autophagy), muscle fiber histology, and diaphragm contractile function. At baseline, CF and WT muscles did not differ with respect to indices of inflammation, proteolysis, or contractile function. After LPS exposure, there was significantly greater induction of all proteolysis pathways (calpain activity; ubiquitin-proteasome: MuRF1 and Atrogin1; autophagy: LC3B, Gabarapl-1, and BNIP3) in CF mice for the diaphragm and tibialis anterior, but not the soleus. Proteolysis pathway upregulation and correlations with inflammatory cytokine induction were most prominent in the tibialis anterior. Diaphragm force normalized to muscle cross-sectional area was reduced by LPS to an equivalent degree in CF and WT mice. CF skeletal muscles containing a high proportion of fast-twitch fibers (diaphragm, tibialis anterior) exhibit abnormally exaggerated upregulation of multiple muscle wasting pathways after exposure to an acute inflammatory stimulus, but not under basal conditions.

Effect of the casein to fat ratio on the functional properties of Prato cheese

This study aimed to evaluate the effect of casein to fat ratios (0.68, 0.72, and 0.76) on the functional properties of Prato cheese at 2, 15, 30, and 45 days of ripening. The different ratios did not interfere with the physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability and sensory profile of the cheeses among the treatments. However, pH, proteolysis indices, texture profile, L* and b* color parameters of the cheeses changed through the ripening time. The cheeses made from milk standardized to casein/fat ratio of 0.68 presented lower chewiness values. The casein to fat ratio of 0.68 increased the protein and fat recoveries, and provided greater meltability and greater formation of free oil when compared to cheeses made from milk with casein to fat ratio of 0.76. Therefore, casein to fat ratio of 0.72 is recommended for the production of Prato cheese as the cheese presents good functional properties at this value, such as intermediate melting and chewiness, and less release of free oil.

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.

High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese

This study reports the effect of psychrotrophs in raw milk on the quality of Mozzarella cheese. Physical, chemical, sensorial and textural characteristics were evaluated, and the indices of lipolysis and proteolysis were assessed. The highest population (7 log cfu/mL vs. 3 log cfu/mL) was associated with a decrease in yield and in primary proteolysis index, higher acidity and free fatty acid index and concentration. Short‐ and medium‐chain free fatty acids increased in all cheeses during storage, being higher in those produced with milk containing a high population of psychrotrophics. No sensory differences between the cheeses were observed.

Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt

We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.