Characteristics Analysis of Goat Yogurt Fermented by Three Groups of Multi-strain Probiotics

XU Shuangshuang; LYU Jiali; JU Rui; KANG Jie

doi:10.13982/j.mfst.1673-9078.2024.6.0663

Abstract：In this study,three groups of probiotic combinations,Streptococcus thermophilus combined with 5 strains of Lactobacillus(SN_4),Streptococcus thermophilus combined with Lactobacillus bulgaricus(SN_2),and 5 strains of Lactobacillus combination(SN_3),were used to ferment goat milk.The number of viable bacteria,pH value,acidity,water-holding capacity during fermentation(0～12 h)and the texture properties,rheological characteristics,microbial community structure and functional differential metabolites at the curdling point were analyzed.The results showed that the curdling times of the SN_4,SN_2 and SN_3 yoghurts were 4.70 h,5.60 h and 10.60 h,respectively,with the viable microbial number all reaching 109 CFU/mL or above.When fermentation reached the curdling point,both Streptococcus and Lactobacillus were detected.The water-holding capacity,textural characteristics and rheological properties of the goat yogurt fermented with SN_4 were the best,followed by the SN_2 yogurt.At the P level＜0.05,the comparison of the SN_4 yoghurt with the SN_2 yoghurt revealed that 13 out of the 18 peptide differential metabolites,both the two carbohydrate differential metabolites,and 2 out of the 7 organic acid differential metabolites,were up-regulated.The comparison of the SN_4 yoghurt with the SN_3 yoghurt revealed that 5 out of the 18 peptide differential metabolites,,4 out of the 7 carbohydrate differential metabolites,and all the 6 organic acid differential metabolites,were up-regulated.There were 7,5 and 4 differential metabolite pathways involved in SN_3 VS SN_2,SN_4 VS SN_2,SN_4 VS SN_3,respectively.The results showed that the properties of the goat yogurt fermented with SN_4 were better than those of the SN_2 and SN_3 yoghurts.The research results provide a theoretical basis and technical support for further research and development of multi-strain fermented yogurt with excellent sensory and functional properties.