关键词: 猕猴桃粉；发酵羊乳；乳酸菌；风味特性；发酵性能

Abstract: This study investigated the effects of kiwifruit powder addition on the fermentation performance, physicochemical, and flavor properties of fermented goat milk. Fermented milk samples added with kiwifruit powder (K57, K144, and K149) were prepared with three lactic acid bacterial (LAB) strains isolated in-house from fresh goat milk: Leuconostoc citreum 57, Latilactobacillus curvatus 144, and L. curvatus 149. For comparison, fermented milk samples with no added kiwifruit powder (F57, F144, and F149) were also prepared. The results showed that the viable count of LAB in fermented goat milk ranged from 6.27 to 7.27 (lg (CFU/mL)), and the pH was 4.10–4.23, significantly lower than that of fresh goat milk (GM) (P < 0.05). The water-holding capacity (WHC) of K57, K144, and K149 was significantly lower than that of their counterparts with no added kiwifruit powder (P < 0.05). Compared with GM, the fermented goat milk samples had increased brightness and a greenish and bluish color. A total of 52 volatile flavor compounds were identified, with increased abundance of ketones after fermentation. Additionally, kiwifruit powder promoted the formation of 3-hydroxy-2-butanone. Furthermore, the fermented milk samples with kiwifruit powder added were separately distributed without overlapping in the linear discriminant analysis plot based on electronic nose data, and the addition of kiwifruit powder significantly reduced the levels of goaty flavor-related fatty acids, including hexanoic acid, octanoic acid, nonanoic acid, and decanoic acid (P < 0.05). In conclusion, L. citreum 57, L. curvatus 144, and 149 show strong potential for goat milk fermentation, and kiwifruit powder can be used to improve the flavor of fermented goat milk.

Key words: kiwifruit powder; fermented goat milk; lactic acid bacteria; flavor properties; fermentation performance