Abstract：
This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2-1, Lactiplantibacillus plantarum TXZ 2-35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2-1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, L. fermentum WXZ 2-1 demonstrated a synergistic effect in growth medium and goat milk. To explore its effect on goat milk fermentation, different amounts of L. fermentum WXZ 2-1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2-1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2-1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.
摘要：
这项研究评估了从中国西部传统乳制品中分离出的75株乳酸菌（LAB）的益生菌特性。其中,发酵LimosilactobacillusfermentumWXZ2-1，植物乳杆菌TXZ2-35，CrystorumCompanilactobacillusQHS9和CrystorumCompanilactobillusQHS10表现出潜在的益生菌特征。对这4个菌株的抗氧化能力进行了评估，表明发酵乳杆菌WXZ2-1表现出最高的抗氧化能力。此外，与唾液链球菌共培养时。嗜热菌和德氏乳杆菌。保加利亚,发酵乳杆菌WXZ2-1在生长培养基和羊奶中表现出协同作用。探讨其对羊奶发酵的影响,将不同量的发酵乳杆菌WXZ2-1添加到羊奶中，和它的物理化学性质，抗氧化活性，风味物质，和代谢组学进行了分析。研究发现,在羊乳发酵中掺入发酵乳杆菌WXZ2-1显著改善了羊乳的质构特性,抗氧化能力，和发酵羊奶的味道。这些发现强调了发酵乳杆菌WXZ2-1作为一种有价值的益生菌菌株的潜力，用于增强发酵羊奶的功能和可取性，有助于开发具有改善健康益处和增强质量属性的新型功能食品。
