College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, PR China.
Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Jastrzębiec, 05-552, Poland.
Food Funct. 2023 Apr 24;14(8):3423-3436. doi: 10.1039/d3fo00413a.
Goat milk as a preferable probiotic vehicle has been investigated and the contribution of fermented goat dairy products to the nutritional and economic wellbeing of the world is tremendous. This review presents the recent progress on fermented goat dairy products, including probiotic selection, composition comparison to fermented cow milk, health effects, and related mechanisms. Fermented goat milk maintains a better nutritional profile in comparison to fermented cow milk with higher values of protein, minerals (Ca, Mg, Fe, Cu, Zn and Se), vitamins (A, D and B) and some fatty acids. is the predominant genus used in goat milk fermentation and endows goat milk with higher functional value, including gut microbiota regulation, anti-microbial and anti-inflammatory functions, hypocholesterolemic effects, antioxidant effects, hypotensive effects, bone health, anemia recovery, anti-obesity, and anti-atherogenic function. The corresponding mechanisms have been elucidated at the molecular level. A series of collection on probiotics starters, fermentation strategy and characteristics of fermented goat dairy products are performed. Although the industrial applications of fermented goat milk remain underdeveloped, the improved functional annotation and fermentation strategy identified in this review provide a bright future and an excellent framework for the future fermented goat dairy market.
羊奶作为一种更优的益生菌载体已经得到了研究，发酵羊奶产品对世界的营养和经济福祉的贡献是巨大的。本综述介绍了发酵羊奶产品的最新进展，包括益生菌的选择、与发酵牛奶的成分比较、对健康的影响及其相关机制。与发酵牛奶相比，发酵羊奶的营养成分更好，其蛋白质、矿物质（钙、镁、铁、铜、锌和硒）、维生素（A、D 和 B）和一些脂肪酸的含量更高。乳杆菌属是用于羊奶发酵的主要属，赋予羊奶更高的功能价值，包括调节肠道微生物群、抗微生物和抗炎功能、降胆固醇作用、抗氧化作用、降血压作用、骨骼健康、贫血恢复、抗肥胖和抗动脉粥样硬化作用。相应的机制已经在分子水平上得到了解析。对益生菌发酵剂、发酵策略和发酵羊奶产品特性进行了一系列的收集。尽管发酵羊奶的工业应用仍不发达，但本综述中确定的功能注释和发酵策略为未来的发酵羊奶市场提供了光明的前景和优秀的框架。
