The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid ba...The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice samples.Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp.lactis SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum GM-6.Goat milk cake was then fermented using orthogonally designed mixed strains.The optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,respectively.The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor decreased.These included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic acid.In contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and hexanal.This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.展开更多
基金supported by the National Natural Science Foundation of China(31771943)the Shanghai Engineering Technology Research Center of Shanghai Science and Technology Commission(No.20DZ2255600)for financial support.
文摘The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice samples.Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp.lactis SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum GM-6.Goat milk cake was then fermented using orthogonally designed mixed strains.The optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,respectively.The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor decreased.These included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic acid.In contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and hexanal.This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.
