Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk (original) (raw)

Abstract

In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products' physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and fatty acid profiles), microbiological characteristics (total lactic acid bacteria, total plate count, total probiotic, and total yeast), and sensory characteristics. The result showed that an increasing level of oat milk addition decreased water content and improved viscosity. A combination of 16% oat milk and 4% (v/v) L. casei AP increased the viscosity and water content, and resulted in the highest favorability and acceptability of kefir products. However, the increased concentration of L. casei AP inoculum and oat milk quantity did not affect microbiological qualities. It can be concluded that incorporating 16% oat milk and 4% L. casei AP improves the physical quality and sensory characteristics of kefir products.

Figures (6)

mPa’: millipascal-sekon. Table 1. Quality of raw materials.

mPa’: millipascal-sekon. Table 1. Quality of raw materials.

Different superscript letters within line indicate P < 0.05. Table 2. Physicochemical properties of kefir produced using different concentrations of Lacticaseibacillus casei AP as starter culture and incorporation of various oat milk volumes.

Different superscript letters within line indicate P < 0.05. Table 2. Physicochemical properties of kefir produced using different concentrations of Lacticaseibacillus casei AP as starter culture and incorporation of various oat milk volumes.

Table 3. Microbiological characteristics of goat milk kefir with the combined addition of oat milk and Lacticaseibacillus casei AP.

Table 3. Microbiological characteristics of goat milk kefir with the combined addition of oat milk and Lacticaseibacillus casei AP.

Different superscript letters within line and column indicate P < 0.05. 'Caproic Acid (C6:0); *Caprilic Acid (C8:0), Capric Acid (C10:0), Undecanoic Acid (C11:0); *Lauric Acic (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0), Cis-10-Pentadecenoi: Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Olea' Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1), Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16- Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); ‘Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0); °Cis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linoleni« Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid. (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1) Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); °Cis-10-Pentadecenoic Acid Methy Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Cis-11-Eicosenoic Acid (C20:1), Erucat Acic (C22:1n9), Nervonate Acid (C24:1); ’y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Linolenic Acid (C18:3), Cis-11-14-17-eicosatrienoat (C20:3n6) Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2). Table 4. Fatty acids profile and groups detected in goat milk kefir added with oat milk and Lacticaseibacillus casei AP.

Different superscript letters within line and column indicate P < 0.05. 'Caproic Acid (C6:0); *Caprilic Acid (C8:0), Capric Acid (C10:0), Undecanoic Acid (C11:0); *Lauric Acic (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0), Cis-10-Pentadecenoi: Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Olea' Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1), Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16- Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); ‘Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0); °Cis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linoleni« Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid. (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1) Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); °Cis-10-Pentadecenoic Acid Methy Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Cis-11-Eicosenoic Acid (C20:1), Erucat Acic (C22:1n9), Nervonate Acid (C24:1); ’y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Linolenic Acid (C18:3), Cis-11-14-17-eicosatrienoat (C20:3n6) Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2). Table 4. Fatty acids profile and groups detected in goat milk kefir added with oat milk and Lacticaseibacillus casei AP.

Different superscript letters within line and column indicate P < 0.05. 'Caproic Acid (C6:0); *Caprilic Acid (C8:0), Capric Acid (C10:0), Undecanoic Acid (C11:0); *Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0), Cis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1), Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16- Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); “Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0); SCis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid. (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1), Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); °Cis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Cis-11-Eicosenoic Acid (C20:1), Erucat Acid (C22:1n9), Nervonate Acid (C24:1); ’y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Linolenic Acid (C18:3), Cis-11-14-17-eicosatrienoat (C20:3n6), Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2).

Different superscript letters within line and column indicate P < 0.05. 'Caproic Acid (C6:0); *Caprilic Acid (C8:0), Capric Acid (C10:0), Undecanoic Acid (C11:0); *Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0), Cis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1), Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16- Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); “Lauric Acid (C12:0), Myristic Acid (C14:0), Pentadecanoic Acid (C15:0), Palmitic Acid (C16:0), Heptadecanoic Acid (C17:0), Stearic Acid (C18:0), Arachidic Acid (C20:0); SCis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid. (C19:1n9c), Linolenic Acid (C18:3), Cis-11-Eicosenoic Acid (C20:1), Cis-11-14-17-eicosatrienoat (C20:3n6), Erucat Acid (C22:1n9), Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2), Nervonate Acid (C24:1); °Cis-10-Pentadecenoic Acid Methyl Acid (C15:1), Palmitoleic Acid (C16:1), Cis-1-Heptadecanoic Acid (C17:1), Cis-9-Oleat Acid (18:1) + trans 9 elaidat acid (C19:1n9c), Cis-11-Eicosenoic Acid (C20:1), Erucat Acid (C22:1n9), Nervonate Acid (C24:1); ’y-Linolenic Acid (C18:3n6), Linoleate Acid (C18:2) + Linolelaidate (C18:2n9t), Linolenic Acid (C18:3), Cis-11-14-17-eicosatrienoat (C20:3n6), Cis-13-16-Docosadienoic Acid Methyl Ester (C22:2).

Table 5. Sensory characteristics of kefir fermented using Lacticaseibacillus casei AP and oat milk supplementation. Different superscript letters within line indicate P < 0.05.

Table 5. Sensory characteristics of kefir fermented using Lacticaseibacillus casei AP and oat milk supplementation. Different superscript letters within line indicate P < 0.05.

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