在这项研究中,我们对从羊奶中分离的12株乳酸菌(LAB)制备的发酵羊奶样品进行了感官评价和气相色谱-质谱分析,以筛选具有降低山羊风味能力的菌株。发酵羊奶的细菌计数为7.07-9.01logCFU/mL。电子鼻区分新鲜羊奶(FGM)和发酵羊奶,电子舌结果表明,褐藻1、4、20、22、32和57,弯曲乳杆菌144和147赋予发酵羊奶不同于FGM的味道。总的来说,筛选了具有改善羊奶风味能力的褐藻57,褐藻126,弯曲乳杆菌142,弯曲乳杆菌143和弯曲乳杆菌147。他们给发酵羊奶的山羊风味评分低于或等于FGM。发酵羊奶样品57、126、142、143和147含有25、22、15、24和17种挥发性风味化合物,分别,酮和醛的种类和含量较多,己酸的含量较低,辛酸,和癸酸比FGM。然而,pH和WHC结果表明,这些菌株作为次生培养物的应用是必要的。我们的发现为改善羊奶产品的风味提供了基础研究数据。
In this study, we conducted sensory evaluation and gas chromatography-mass spectrometry analysis on fermented goat milk samples prepared by 12 strains of lactic acid bacteria (LAB) isolated from goat milk to screen for strains with the ability to reduce the goaty flavor. The bacterial counts of fermented goat milk was 7.07-9.01 log CFU/mL. The electronic nose distinguished fresh goat milk (FGM) and fermented goat milk, and the electronic tongue results showed that
Leuconostoc citreum 1, 4, 20, 22, 32, and 57, Latilactobacillus curvatus 144 and 147 imparted fermented goat milk a taste different from FGM. Overall,
Leuconostoc citreum 57,
Leuconostoc citreum 126, Latilactobacillus curvatus 142, Latilactobacillus curvatus 143, and Latilactobacillus curvatus 147 were screened with the ability to improve the flavor of goat milk. They gave fermented goat milk a goat flavor score lower than or equal to FGM. And the fermented goat milk samples 57, 126, 142, 143, and 147 contained 25, 22, 15, 24, and 17 volatile flavor compounds, respectively, with a greater variety and content of ketones and aldehydes and lower levels of hexanoic acid, octanoic acid, and decanoic acid than FGM. However, the pH and WHC results indicated that the application of these strains as secondary cultures is necessary. Our finding provides basic research data to improve the flavor of goat milk products.