Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

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Goat milk fermented by lactic acid bacteria modulates small intestinal microbiota and immune responses

Journal of Functional Foods ◽

10.1016/j.jff.2019.103744 ◽

2020 ◽

Vol 65 ◽

pp. 103744 ◽

Cited By ~ 1

Author(s):

Xiaoxin Chen ◽

Rui Zheng ◽

Rong Liu ◽

Linqianag Li

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Immune Responses ◽

Intestinal Microbiota ◽

Goat Milk ◽

Small Intestinal

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Proteolytic and antimicrobial activity of lactic acid bacteria grown in goat milk

Biotechnology & Biotechnological Equipment ◽

10.1080/13102818.2014.971487 ◽

2014 ◽

Vol 28 (6) ◽

pp. 1073-1078 ◽

Cited By ~ 22

Author(s):

Jivka Atanasova ◽

Penka Moncheva ◽

Iskra Ivanova

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk

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Evaluation of Potential Probiotic Characteristics of Isolated Lactic Acid Bacteria from Goat Milk

British Biotechnology Journal ◽

10.9734/bbj/2016/26397 ◽

2016 ◽

Vol 14 (2) ◽

pp. 1-7

Author(s):

Md Abdullah-Al-Mamun ◽

Md Hasan ◽

Salauddin Azad ◽

Md Uddin ◽

Sayeed Shahriyar ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk

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Pengaruh Penambahan Rempah Terhadap Kualitas Yoghurt Susu Kambing

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i2.3073 ◽

2018 ◽

Vol 3 (2) ◽

pp. 364-371

Author(s):

Jirnawati Jirnawati ◽

Syarifah Rohaya ◽

Ismail Sulaiman

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Goat Milk ◽

Interaction Type ◽

Color Texture

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh jenis rempah, konsentrasi rempah, dan interaksi jenis rempah dan konsentrasi rempah terhadap kualitas yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah jenis ekstrak rempah (R) yaitu R1 = kayu manis dan R2 = pala. Faktor kedua adalah konsentrasi ekstrak rempah (K) yaitu K1 = 2% dan K2 = 4% dan K3 = 6%. Hasil penelitian menunjukkan ekstrak rempah (R) berpengaruh sangat nyata (P ≤ 0,01) terhadap aroma dan total asam, tetapi tidak berpengaruh terhadap rasa, warna, tekstur, total bakteri asam laktat, pH, viskositas, dan kadar protein. Konsentrasi rempah (K) berpengaruh nyata (P≤0,05) terhadap rasa dan viskositas, tetapi tidak berpengaruh terhadap warna, tekstur, pH, total asam, total bakteri asam laktat, dan kadar protein. Interaksi jenis ekstrak rempah dengan konsentrasi ekstrak rempah berpengaruh nyata (P≤0,05) terhadap kadar protein dan total bakteri asam laktat tetapi tidak berpengaruh terhadap total asam laktat, dan pH. Abstract. The purpose of this study was to determine the effects of type and concentration of spiceson the quality of goat milk yogurt. The study used a Complete Randomised Design (CRD) Factorial with 2 factors. The first factor was the type of spice extract (R) that was R1 = cinnamon, and R2 = nutmeg. The second factor was the concentration of spice extract (K) that was K1 = 2%, K2 = 4%, and K3 = 6%. The result showed that the spice extract obviously affected (P ≤ 0.01) on the aroma and acid total, but it did not effect on the taste, color, texture, total of lactic acid bacteria, pH, viscosity, and protein. The spice concentration (K) obviously affected (P≤0.05) to the taste and viscosity, but it did not effect on the color, texture, pH, acid total, total of lactic acid bacteria, and protein. The interaction type of spice extract with the concentration of spice extract obviously affected (P≤0.05) on the protein content and total of lactic acid bacteria, but it did not effect on lactic acid total, and pH.

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Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

Food Microbiology ◽

10.1016/j.fm.2003.11.006 ◽

2004 ◽

Vol 21 (5) ◽

pp. 579-588 ◽

Cited By ~ 61

Author(s):

A Badis ◽

D Guetarni ◽

B Moussa Boudjema ◽

D.E Henni ◽

M Kihal

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk ◽

Technological Properties

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Typical Moroccan goat Lactic Acid Bacteria and their assay as starters

Nova Biotechnologica et Chimica ◽

10.36547/nbc.958 ◽

2021 ◽

Author(s):

Linda Zaaraoui ◽

Abdellah Bouksaim ◽

Maha Elhamdani ◽

Aouatif Benali ◽

Mohammed Oukassou ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Research Study ◽

Goat Milk ◽

Lactobacillus Brevis ◽

Raw Milk ◽

Isolation And Identification ◽

Lactobacillus Pentosus ◽

Factors Affecting ◽

Main Factors

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

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Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Journal of Dairy Science ◽

10.3168/jds.2018-14768 ◽

2018 ◽

Vol 101 (12) ◽

pp. 10866-10876 ◽

Cited By ~ 1

Author(s):

Elena Bartkiene ◽

Ruta Laurikietyte ◽

Vita Lele ◽

Paulina Zavistanaviciute ◽

Erika Mozuriene ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk ◽

Taste Masking ◽

Goat Cheese ◽

Masking Agents ◽

Natural Preservatives

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MALDI-TOF analysis of seasonal dynamics of Lactic Acid Bacteria from Algerian Goat Milk suggests predominance of Enterococcus Genus

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.7(4).p173-180 ◽

2018 ◽

Vol 7 (4) ◽

pp. 173-180

Author(s):

Nawal Benkrizi ◽

Abdelkader Homrani ◽

Ahmed Bekada ◽

Naima Meghoufel ◽

Djilali Benbouziane ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk ◽

Laser Desorption ◽

Spectrometry Method ◽

Maldi Tof ◽

The Matrix ◽

Aroma Production ◽

Matrix Assisted Laser ◽

Matrix Assisted Laser Desorption

The goat milk is considered as nutraceutical due to its several beneficial com-pounds that increase its value. The purpose of this study was to investigate the variation of the goat milk’s lactic profile during winter and spring (2015). Several tests were realised. First, the isolation of the lactic acid bacteria con-tained in goat milk was realised by three specific media: the MRS, the M17, and the MSE. Second, a screening by the study of the proteolysis at two different concentration of casein (2%, 5%) and the study of aroma production were made to highlight performing isolates. These performing isolates were identified by using a precision spectrometry method which is called the Matrix Assisted Laser Desorption Ionisation Time-of-flight (MALDI-TOF). The identification with mass spectrometry «MALDI-TOF» technique revealed that those seasons had a more quantitative effect than a qualitative one. As a result, an average of 48% of lactic acid bacteria was identified for both sea-sons with a decrease of 6% observed in winter. In addition, it was revealed that Enterococcus was the most dominant genus in the Algerian goat milk. Therefore, lactic strains of this milk were proved to be technologically com-petent in terms of proteolysis and aroma production.

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