Production and characterization of antioxidative peptides during lactic fermentation of goat milk

2021 ◽  
Author(s):  
Gaurav Kumar Panchal ◽  
Sujit Das ◽  
Amar Sakure ◽  
Brij Pal Singh ◽  
Subrota Hati
Keyword(s):  
Goat Milk ◽  
Lactic Fermentation

scholarly journals Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 764 ◽  
Author(s):  
Sarah Currò ◽  
Carmen Manuelian ◽  
Massimo De Marchi ◽  
Salvatore Claps ◽  
Domenico Rufrano ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Repeated Measures ◽  
Dairy Products ◽  
Fixed Effects ◽  
Sensory Quality ◽  
Mixed Model ◽  
Goat Milk ◽  
Stage Of Lactation

Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

scholarly journals Capnophilic Lactic Fermentation from Thermotoga neapolitana: A Resourceful Pathway to Obtain Almost Enantiopure L-lactic Acid

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 34 ◽  
Author(s):  
Genoveffa Nuzzo ◽  
Simone Landi ◽  
Nunzia Esercizio ◽  
Emiliano Manzo ◽  
Angelo Fontana ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enantiomeric Excess ◽  
Thermophilic Bacterium ◽  
Racemic Mixture ◽  
Thermotoga Neapolitana ◽  
High Concentration ◽  
Lactic Fermentation ◽  
Bacterial Fermentation ◽  
First Time

The industrial production of lactic acid (LA) is mainly based on bacterial fermentation. This process can result in enantiopure or racemic mixture according to the producing organism. Between the enantiomers, L-lactic acid shows superior market value. Recently, we reported a novel anaplerotic pathway called capnophilic lactic fermentation (CLF) that produces a high concentration of LA by fermentation of sugar in the anaerobic thermophilic bacterium Thermotoga neapolitana. The aim of this work was the identification of the enantiomeric characterization of the LA produced by T. neapolitana and identification of the lactate dehydrogenase in T. neapolitana (TnLDH) and related bacteria of the order Thermotogales. Chemical derivatization and GC/MS analysis were applied to define the stereochemistry of LA from T. neapolitana. A bioinformatics study on TnLDH was carried out for the characterization of the enzyme. Chemical analysis showed a 95.2% enantiomeric excess of L-LA produced by T. neapolitana. A phylogenetic approach clearly clustered the TnLDH together with the L-LDH from lactic acid bacteria. We report for the first time that T. neapolitana is able to produce almost enantiopure L-lactic acid. The result was confirmed by bioinformatics analysis on TnLDH, which is a member of the L-LDH sub-family.

scholarly journals Discrimination and characterization of different intensities of goaty flavor in goat milk by means of an electronic nose

2015 ◽  
Vol 98 (1) ◽  
pp. 55-67 ◽  
Author(s):  
C.J. Yang ◽  
W. Ding ◽  
L.J. Ma ◽  
R. Jia
Keyword(s):  
Electronic Nose ◽  
Goat Milk

scholarly journals An evaluation and partial characterization of a bacteriocin produced by Lactococcus lactis subsp lactis ST1 isolated from goat milk

2012 ◽  
Vol 43 (4) ◽  
pp. 1452-1462 ◽  
Author(s):  
Parinaz Taheri ◽  
Nasrin Samadi ◽  
Mohammad Reza Ehsani ◽  
Mohammad Reza Khoshayand ◽  
Hossein Jamalifar
Keyword(s):  
Lactococcus Lactis ◽  
Goat Milk ◽  
Partial Characterization ◽  
Lactococcus Lactis Subsp

scholarly journals Identification and Characterization of Novel Angiotensin-Converting Enzyme Inhibitors Obtained from Goat Milk

2006 ◽  
Vol 89 (9) ◽  
pp. 3326-3335 ◽  
Author(s):  
A. Geerlings ◽  
I.C. Villar ◽  
F. Hidalgo Zarco ◽  
M. Sánchez ◽  
R. Vera ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Enzyme Inhibitors ◽  
Goat Milk ◽  
Angiotensin Converting Enzyme Inhibitors ◽  
Converting Enzyme ◽  
Converting Enzyme Inhibitors ◽  
Identification And Characterization

scholarly journals A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk

2014 ◽  
Vol 97 (10) ◽  
pp. 6057-6066 ◽  
Author(s):  
Paola Scano ◽  
Antonio Murgia ◽  
Filippo M. Pirisi ◽  
Pierluigi Caboni
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Goat Milk ◽  
Cow Milk ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Metabolomic Approach

scholarly journals Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

2016 ◽  
Vol 7 ◽  
Author(s):  
Linnea A. Qvirist ◽  
Carlotta De Filippo ◽  
Francesco Strati ◽  
Irene Stefanini ◽  
Maddalena Sordo ◽  
...  
Keyword(s):  
Goat Milk ◽  
Identification And Characterization

Prevalence and characterization of Staphylococcus aureus isolated from goat milk powder processing plants

Food Control ◽  
2016 ◽  
Vol 59 ◽  
pp. 644-650 ◽  
Author(s):  
Xiaonan Xing ◽  
Yang Zhang ◽  
Qian Wu ◽  
Xin Wang ◽  
Wupeng Ge ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Powder Processing ◽  
Milk Powder ◽  
Goat Milk ◽  
Processing Plants

scholarly journals Dairy Processing: The Soft Spreadable Cheese Xygalo Siteias

Processes ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 80
Author(s):  
Nikolaos Lapidakis ◽  
Georgios A. Fragkiadakis
Keyword(s):  
Goat Milk ◽  
Local Economy ◽  
Preparation Technique ◽  
Organoleptic Characteristics ◽  
Soft Cheese ◽  
Soft Acid ◽  
Of Greece ◽  
Diet Type

The aim of cheese manufacturers is to produce high quality and safe products. Along the food chain of “milk to cheese and food products”, milk is collected, transferred, and managed in a standardized manner; processing results in safe, ready-to-eat products, of high nutritional quality. Soft, acid cheeses are prepared in various regions of Greece, mainly from ewe milk, goat milk, or their mixtures. They are produced from the rennet and/or acid coagulation of thermally-treated, full-fat milk undergoing acidification/curdling and ripening. Xygalo Siteias is a Greek soft cheese, produced in the area of Siteia, Crete, where it was recognized as PDO in 2011. It is close—more in texture and less in taste—with other cream cheeses PDO of Greece, such as Pichtogalo of Chania, and Katiki Domokou, still it differs in the preparation technique as well as in its physicochemical, biochemical, microbiological, and organoleptic characteristics. In this review, we focus on the processing and characteristics of Xygalo Siteias, mentioning perspectives for the further microbiological characterization of the product, the determination of its shelf-life in combination with new packaging-materials, as well as the attention it deserves as a food important for breeders, the local economy, and consumers, since it is associated with the Cretan-Mediterranean diet type.

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