Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food

Abstract

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 Lactobacillus paracasei FS109 strain compared to no-selected L. paracasei strains was investigated. Initially, the selected L. paracasei 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 L. paracasei FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. L. paracasei 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.

Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

“…This microbial group is generally associated to raw milk microbiota and can persist during long-ripening cheese [22]. Selected mesophilic lactobacilli belonging to L. casei/paracasei group, recently reclassified as Lacticaseibacillus casei/Lacticaseibacillus paracasei [23], were reported as suitable to make sheep and goat fermented milk with potential functional traits [24][25][26].…”

Generation of High Affinity Anti-Peptide Polyclonal Antibodies Recognizing Goat αs1-Casein

“…Various levels of α s1 -casein synthesis in goat's milk have been described, ranging between 0 to 3.5 g/L for null alleles (N, O) and strong alleles (A, B, C, H, L, M), respectively [1]. The genetic polymorphism of the goat α s1 -casein has been shown to substantially affect the chemical composition and technological properties of the milk [2][3][4], including the allergic reactions caused by α s1 -casein [5,6]. Determining the level of goat α s1 -casein in milk samples is therefore important for the safety and quality assessment of the goat's milk or goat's milk-based products.…”

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

“…Indeed, to guarantee the safety of the milk as well as its appropriate technological characteristics, the pH should be 3.8-4.5 during the acidification process. Although L. paracasei FS109 was found to be able to perform good acidification of goat milk with a different alpha-s1 casein genotype [1], in this study it was not suitable for the production of fermented milk. It is possible that some technological parameters (e.g., incubation temperature) adopted during the experiment, as well as the specificity of the substrate, did not allow prompt adaptation of the bacteria strain.…”

“…Fermented milk is one of the dairy products that better preserves the nutritional properties of the raw material. In fact, the quality of these products is not only strongly related to the quality of milk but also depends on the microorganisms involved in the production process [1]. Among the lactic acid bacteria (LAB), lactobacilli are the most involved in the production of fermented foods of both animal and vegetable origin due to their ability to preserve their raw characteristics.…”