Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganism and Materials
2.2. Goat Yogurt Manufacture
2.3. Viable Counts of Total LAB and K. marxianus
2.4. Analysis of pH and Titratable Acidity
2.5. Rheological Measurements
2.6. Electronic Nose
2.7. SPME-GC-MS Analysis of Volatile Flavor Compounds
2.8. Sensory Evaluation
2.9. Statistical Analyses
3. Results and Discussion
3.1. The Growth and Acidification Performance of LAB
3.2. Rheological Properties of GM, GY, and GYY
3.3. E-nose Analysis of Volatile Compounds in Goat Milk Samples
3.3.1. E-nose Sensors Response Signal of Volatile Compounds in Goat Milk Samples
3.3.2. Principal Component Analysis of E-nose Response
3.4. Volatile Organic Compounds in GM, GY, and GYY from SPME-GC-MS
3.5. Sensory Properties of Two Different Goat Yogurt Samples
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sensor Number | Sensor Name | General Description | Typical Targets and Limit of Detection |
---|---|---|---|
S1 | W1C | Aromatic compound | Toluene, 10 ppm |
S2 | W5S | Oxynitride | NO2, 1 ppm |
S3 | W3C | Ammonia, aromatic compounds | Benzene, 10 ppm |
S4 | W6S | Hydrogen | H2, 0.1 ppm |
S5 | W5C | Alkanes, aromatic compounds | Propane, 1 ppm |
S6 | W1S | Broad Methane | CH3, 100 ppm |
S7 | W1W | Sulfides, terpenes and sulfur organic | H2S, 1 ppm |
S8 | W2S | Broad alcohols, partially aromatic compounds | CO, 100 ppm |
S9 | W2W | Aromatics, organic sulfides | H2S, 1ppm |
S10 | W3S | Alkanes, especially methane | CH3, 100 ppm |
Compound Identified | GM | GY | GYY | ||||
---|---|---|---|---|---|---|---|
Content/log10 (Peak Area) | RPA (%) | Content/log10 (Peak Area) | RPA (%) | Content/log10 (Peak Area) | RPA (%) | ||
Acids | Acetic acid | 8.6 ± 0.06 a | 7.97 | 7.96 ± 0.1 b | 6.09 | 0 ± 0 c | 0.00 |
Butyric acid | 0 ± 0 b | 0.00 | 8.23 ± 0.05 a | 6.30 | 7.96 ± 0.17 a | 4.94 | |
Caproic | 8.56 ± 0.03 b | 7.94 | 9.03 ± 0.04 a | 6.91 | 9.16 ± 0.04 a | 5.68 | |
Benzoic acid | 0 ± 0 b | 0.00 | 9.01 ± 0.07 a | 6.89 | 9.47 ± 0.1 a | 5.87 | |
Heptanoic acid | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 8.06 ± 0.08 a | 5.00 | |
Caprylic | 8.54 ± 0.05 b | 7.91 | 9.13 ± 0.05 a | 6.99 | 9.26 ± 0.09 a | 5.74 | |
N-nonanoic acid | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 7.91 ± 0.12 a | 4.90 | |
Capric acid | 8.66 ± 0.06 b | 8.03 | 8.58 ± 0.07 b | 6.57 | 9.35 ± 0.08 a | 5.80 | |
Trans-2-hexenyl hexanoic acid | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 7.89 ± 0.19 a | 4.89 | |
Tridecanoic acid | 0 ± 0 b | 0.00 | 7.79 ± 0.03 a | 5.96 | 7.88 ± 0.05 a | 4.89 | |
Palmitic acid | 8.44 ± 0.09 a | 7.82 | 8.23 ± 0.09 a | 6.30 | 7.74 ± 0.09 b | 4.80 | |
Ricinoleic acid | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 8.21 ± 0.18 a | 5.09 | |
Subtotals | 42.79 | 39.68 | 67.94 | 52.01 | 92.84 | 57.60 | |
Alcohols | 2,3-butanediol | 7.98 ± 0.13 a | 7.39 | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 |
Hexyl alcohol | 0 ± 0 b | 0.00 | 8.16 ± 0.13 a | 6.24 | 0 ± 0 b | 0.00 | |
2-methyl-2,4-pentanediol | 0 ± 0 b | 0.00 | 7.76 ± 0.06 a | 5.94 | 0 ± 0 b | 0.00 | |
Phenethyl alcohol | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 9.27 ± 0.16 a | 5.75 | |
Isooctyl alcohol | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 8.04 ± 0.12 a | 4.99 | |
Undecyl alcohol | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 8.23 ± 0.06 a | 5.11 | |
Subtotals | 7.98 | 7.39 | 15.91 | 12.18 | 25.54 | 15.84 | |
Esters | Methyl glyoxylate | 0 ± 0 b | 0.00 | 8.07 ± 0.16 a | 6.18 | 0 ± 0 b | 0.00 |
Ethyl acetate | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 9.9 ± 0.23 a | 6.14 | |
Isoamyl acetate | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 8.42 ± 0.15 a | 5.22 | |
Dodecanolide | 7.7 ± 0.12 a | 7.13 | 7.39 ± 0.1 a | 5.66 | 7.73 ± 0.11 a | 4.79 | |
Subtotals | 7.69 | 7.13 | 8.07 ± 0.16 a | 11.84 | 26.04 | 16.15 | |
Aldehydes | Hexanal | 8.25 ± 0.04 a | 7.65 | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 |
Nonanal | 8.56 ± 0.06 a | 7.94 | 7.81 ± 0.05 b | 5.98 | 0 ± 0 b | 0.00 | |
Benzenepropanal | 8.55 ± 0.15 a | 7.92 | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | |
Undecanal | 7.43 ± 0.21 a | 6.88 | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | |
Subtotals | 32.78 | 30.39 | 7.81 | 5.98 | 0.00 | 0.00 | |
Ketone | 3-hydroxy-2-butanone | 0 ± 0 b | 0.00 | 7.81 ± 0.11 a | 5.98 | 8.63 ± 0.31 a | 5.35 |
2-heptanone | 8.47 ± 0.05 a | 7.85 | 0 ± 0 b | 0.00 | 0.00 | 0.00 | |
2-nonanone | 0 ± 0 b | 0.00 | 8.1 ± 0.06 a | 6.20 | 0 ± 0 b | 0.00 | |
Methylnonylketone | 0 ± 0 b | 0.00 | 0 ± 0 b | 0.00 | 8.15 ± 0.18 a | 5.05 | |
Subtotals | 8.47 | 7.85 | 15.91 | 12.18 | 16.77 | 10.40 | |
Phenols | Dihydroeugenol | 8.14 ± 0.05 a | 7.55 | 7.59 ± 0.09 b | 5.81 | 0 ± 0 c | 0.00 |
Subtotals | 8.14 | 7.55 | 7.59 | 5.81 | 0.00 | 0.00 |
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Huang, Z.; Huang, L.; Xing, G.; Xu, X.; Tu, C.; Dong, M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020, 9, 299. https://doi.org/10.3390/foods9030299
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods. 2020; 9(3):299. https://doi.org/10.3390/foods9030299
Chicago/Turabian StyleHuang, Zhihai, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu, and Mingsheng Dong. 2020. "Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk" Foods 9, no. 3: 299. https://doi.org/10.3390/foods9030299