Mkadem Wafa, Indio Valentina, Belguith Khaoula, Oussaief Olfa, Savini Federica, Giacometti Federica, El Hatmi Halima, Serraino Andrea, De Cesare Alessandra, Boudhrioua Nourhene
Laboratory of Physiopathology, Alimentation and Biomolecules (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, BP-66, Ariana 2020, Tunisia.
Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy.
Foods. 2023 Apr 28;12(9):1836. doi: 10.3390/foods12091836.
Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pilot study to compare these parameters in raw cow and goat milk before and after spontaneous fermentation in a clay pot and glass container at 37 °C for 24 h. Both types of milk and fermentation containers significantly affected the pH, acidity, proximate composition, viscosity, and whiteness index of fermented milks. A total of 17 fatty acids were identified in fermented milks, where palmitic, stearic, and myristic were the main saturated acids, and oleic and linoleic acids were the main unsaturated ones. These profiles were primarily influenced by the type of raw milk used. Three to five phenolic acids were identified in fermented milks, where quinic acid was the major phenolic compound, and salviolinic acid was identified only in raw goat milk. Preliminary metataxonomic sequencing analysis showed that the genera spp. and spp. were part of the microbiota of both fermented milks, with the first genus being the most abundant in fermented goat milk, and in cow's milk. Moreover, abundance was negatively correlated with the abundance of many genera, including . Overall, the results of this pilot study showed significant variations between the physicochemical properties, the fatty and phenolic acids, and the microbial communities of goat and cow fermented milk, showing the opportunity to further investigate the tested parameters in fermented goat milk to promote its production.
发酵山羊奶是一种具有优异营养特性的手工制作饮品。关于其物理化学性质、脂肪酸、酚酸以及微生物群的相关数据有限。本研究的目的是进行一项初步研究，以比较生牛奶和山羊奶在37°C下于陶罐和玻璃容器中自发发酵24小时前后的这些参数。两种类型的牛奶和发酵容器均对发酵乳的pH值、酸度、近似成分、粘度和白度指数产生显著影响。在发酵乳中总共鉴定出17种脂肪酸，其中棕榈酸、硬脂酸和肉豆蔻酸是主要的饱和酸，油酸和亚油酸是主要的不饱和酸。这些特征主要受所用原料奶类型的影响。在发酵乳中鉴定出三到五种酚酸，其中奎尼酸是主要的酚类化合物，而丹参酸仅在生山羊奶中被鉴定出。初步的宏分类测序分析表明， 属和 属是两种发酵乳微生物群的一部分，第一个属在发酵山羊奶中含量最高，在牛奶中含量最高。此外， 属的丰度与许多属的丰度呈负相关，包括 属。总体而言，这项初步研究的结果表明，山羊奶和牛奶发酵乳在物理化学性质、脂肪酸和酚酸以及微生物群落方面存在显著差异，这表明有机会进一步研究发酵山羊奶中的测试参数以促进其生产。
