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FTIR Spectroscopy, a New Approach to Evaluating Caseinolytic Activity of Probiotic Lactic Acid Bacteria During Goat Milk Fermentation and Storage
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FTIR Spectroscopy, a New Approach to Evaluating Caseinolytic Activity of Probiotic Lactic Acid Bacteria During Goat Milk Fermentation and Storage
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FTIR Spectroscopy, a New Approach to Evaluating Caseinolytic Activity of Probiotic Lactic Acid Bacteria During Goat Milk Fermentation and Storage
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Journal Article
FTIR Spectroscopy, a New Approach to Evaluating Caseinolytic Activity of Probiotic Lactic Acid Bacteria During Goat Milk Fermentation and Storage
2025
Overview
Goat milk can be a vehicle for beneficial microorganisms, such as probiotic lactic acid bacteria (LAB). During lactic fermentation, the hydrolysis of milk proteins can improve their nutritional properties and sensory attributes and even have beneficial health effects. The objective of this study was to evaluate the caseinolytic activity of LAB strains with probiotic potential and to monitor the changes induced by fermentation and during storage in milk components using Fourier transform infrared (FTIR) spectroscopy. First, the proteolytic activity of 36 LAB strains isolated from dairy products was qualitatively assessed. Then, 17 strains with probiotic potential and moderate to high proteolytic activity were selected for further analysis. Casein proteolysis was found to be strain-dependent, with a decrease in total protein concentration ranging from 28% to 87% and an increase in amino acids ranging from 29% to 88%. Furthermore, a notable difference was observed in the amide bands in the FTIR spectra between the beginning and end of incubation, showing a decrease in the intensities of the bands attributed to proteins. In fermented goat milk, LAB growth resulted in a final count between 0.62 and 2.6 log CFU/mL, a 0.29 to 2.0 drop in pH, and lactic acid production between 0.20 and 1 g/L. FTIR spectra revealed time-dependent modifications in amide I and II bands accompanied by a marked reduction in carbohydrate content and an increase in lactic acid signal. After 21 days of storage, the viability of the strains, pH, and lactic acid in the fermented milks were not substantially modified. These results highlight the potential of lactic fermentation with strains selected for their probiotic potential as an approach to producing value-added goat milk products, as well as the usefulness of FTIR spectroscopy for characterizing complex systems such as goat milk.
