Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food
The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1)...
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MDPI AG
2019-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/5/3/55 |
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| author | Nicoletta P. Mangia Leacady Saliba Georgia Zoumpopoulou Stefania Chessa Rania Anastasiou Ιοannis Karayiannis Dionyssios Sgouras Effie Tsakalidou Anna Nudda |
| author_facet | Nicoletta P. Mangia Leacady Saliba Georgia Zoumpopoulou Stefania Chessa Rania Anastasiou Ιοannis Karayiannis Dionyssios Sgouras Effie Tsakalidou Anna Nudda |
| author_sort | Nicoletta P. Mangia |
| collection | DOAJ |
| description | The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1) content, which is associated with different technological and nutritional properties of milk. The aim of the study was to evaluate the suitability of goat milk with low and high CSN1S1 to produce fermented milk. In addition, the performance as starter of selected <i>Lactobacillus paracasei</i> FS109 strain compared to no-selected <i>L. paracasei</i> strains was investigated. Initially, the selected <i>L. paracasei</i> FS109 strain was tested for adhesion ability to HT-29 and Caco-2 cells and immunomodulation effect. Then, the strain was used to produce fermented milk from goat milk with a low and high casein CSN1S1 genotype. The results indicated that greater acidifying activity was obtained for <i>L. paracasei</i> FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. <i>L. paracasei</i> FS109 grew well during fermentation, reaching a higher value (>8.5 log CFU/mL). Interestingly, the same strain maintained a high viable population (about 9 log CFU/mL) during the 30-day cold storage of the product. The present study shows for the first time the suitability of the goat milk with low CSN1S1 genotypes to produce fermented milk and highlight the importance of strain selection in determination of technological and beneficial traits. Combining goat milk with low CSN1S1 and selected strains could be a strategy of improving traditional and functional fermented milk market. |
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| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-13T13:42:42Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-738c72dd80af4bdba54a4b77c8860db22022-12-21T23:43:32ZengMDPI AGFermentation2311-56372019-07-01535510.3390/fermentation5030055fermentation5030055Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional FoodNicoletta P. Mangia0Leacady Saliba1Georgia Zoumpopoulou2Stefania Chessa3Rania Anastasiou4Ιοannis Karayiannis5Dionyssios Sgouras6Effie Tsakalidou7Anna Nudda8Dipartimento di Agraria, Università degli Studi di Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Università degli Studi di Sassari, 07100 Sassari, ItalyLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11521 Athens, GreeceIstituto di Biologia e Biotecnologia Agraria, CNR, 26900 Lodi, ItalyLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11521 Athens, GreeceLaboratory of Medical Microbiology, Hellenic Pasteur Institute, 11521 Athens, GreeceLaboratory of Medical Microbiology, Hellenic Pasteur Institute, 11521 Athens, GreeceLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11521 Athens, GreeceDipartimento di Agraria, Università degli Studi di Sassari, 07100 Sassari, ItalyThe characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1) content, which is associated with different technological and nutritional properties of milk. The aim of the study was to evaluate the suitability of goat milk with low and high CSN1S1 to produce fermented milk. In addition, the performance as starter of selected <i>Lactobacillus paracasei</i> FS109 strain compared to no-selected <i>L. paracasei</i> strains was investigated. Initially, the selected <i>L. paracasei</i> FS109 strain was tested for adhesion ability to HT-29 and Caco-2 cells and immunomodulation effect. Then, the strain was used to produce fermented milk from goat milk with a low and high casein CSN1S1 genotype. The results indicated that greater acidifying activity was obtained for <i>L. paracasei</i> FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. <i>L. paracasei</i> FS109 grew well during fermentation, reaching a higher value (>8.5 log CFU/mL). Interestingly, the same strain maintained a high viable population (about 9 log CFU/mL) during the 30-day cold storage of the product. The present study shows for the first time the suitability of the goat milk with low CSN1S1 genotypes to produce fermented milk and highlight the importance of strain selection in determination of technological and beneficial traits. Combining goat milk with low CSN1S1 and selected strains could be a strategy of improving traditional and functional fermented milk market.https://www.mdpi.com/2311-5637/5/3/55<i>Lactobacillus paracasei</i>immunomodulationgoat milkcasein genotypefermented milkfunctional food |
| spellingShingle | Nicoletta P. Mangia Leacady Saliba Georgia Zoumpopoulou Stefania Chessa Rania Anastasiou Ιοannis Karayiannis Dionyssios Sgouras Effie Tsakalidou Anna Nudda Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food Fermentation <i>Lactobacillus paracasei</i> immunomodulation goat milk casein genotype fermented milk functional food |
| title | Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food |
| title_full | Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food |
| title_fullStr | Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food |
| title_full_unstemmed | Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food |
| title_short | Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected <i>Lactobacillus paracasei</i> as Potential Functional Food |
| title_sort | goat milk with different alpha s1 casein genotype csn1s1 fermented by selected i lactobacillus paracasei i as potential functional food |
| topic | <i>Lactobacillus paracasei</i> immunomodulation goat milk casein genotype fermented milk functional food |
| url | https://www.mdpi.com/2311-5637/5/3/55 |
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