@article{WANG2022, 
author = {Weizhe WANG and Rong REN and Yuanyuan HUI and Fuxin ZHANG and Bini WANG},
title = {Effects of Lactobacillus plantarum Isolated in Our Laboratory on the Quality and Functional Properties of Goat Milk Yogurt},
year = {2022},
journal = {Journal of Dairy Science and Technology},
volume = {45},
number = {3},
pages = {1-8},
keywords = {Lactobacillus plantarum, goat milk yogurt, quality, flavor, functional properties},
url = {https://www.sciopen.com/article/10.7506/rykxyjs1671-5187-20220318-013},
doi = {10.7506/rykxyjs1671-5187-20220318-013},
abstract = {In order to improve the flavor and quality of goat milk yogurt and enhance its functional value, Lactobacillus plantarum JS5 and JS19, isolated from Jiangshui, a traditional Chinese fermented vegetable food, were used for goat milk fermentation. The physicochemical properties, textural characteristics, and functional properties of goat milk yogurt were evaluated. The results showed that mixed-culture fermentations with each isolate and a commercial starter culture improved the water-holding capacity and apparent viscosity of goat milk yogurt, reduced its hardness and gumminess and promoted the release of acetaldehyde and diacetyl. The rate of cholesterol degradation (up to 36.62%) in goat milk yogurt containing Lactobacillus plantarum JS5 was significantly higher than that in the control group (P  < 0.05). Goat milk yogurt containing Lactobacillus plantarum JS19 showed stronger antioxidant capacity in vitro, which could scavenge 70.58% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and had a ferric ion reducing antioxidant power (FRAP) value of 32.03 μmol ferrous sulfate equivalent/L on the first day of storage. Therefore, both strains are suitable for goat milk fermentation.}
}