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

摘要： 使用3?株自分离乳酸菌（柠檬酸明串珠菌57、弯曲广布乳杆菌144和149）制备添加猕猴桃粉（K57、K144和K149）与不添加猕猴桃粉（F57、F144和F149）的发酵羊乳，旨在探讨猕猴桃粉对羊乳发酵性能、理化性质及风味特性的影响。结果表明，发酵羊乳活菌数为6.27～7.27（lg（CFU/mL）），pH值由鲜羊乳（goat?milk，GM）的6.88显著降至4.10～4.23（P＜0.05）。添加猕猴桃粉后，K57、K144和K149的持水力较相应的F57、F144和F149均显著降低（P＜0.05）。与GM相比，发酵羊乳样品亮度增加，色泽偏绿、偏蓝。挥发性风味分析共检出52?种挥发性化合物，发酵后酮类物质含量增加，且添加猕猴桃粉促进了3-羟基丁酮的生成。此外，与F57、F144和F149相比，K57、K144和K149在电子鼻线性判别分析图中各自独立分布、无重叠，且添加猕猴桃粉显著降低了对应样品中己酸、辛酸、壬酸和癸酸等与膻味相关脂肪酸的含量（P＜0.05）。综上，柠檬酸明串珠菌57、弯曲广布乳杆菌144和149在羊乳发酵中具有良好应用潜力，猕猴桃粉可用于羊乳发酵进行风味改善。

关键词: 猕猴桃粉；发酵羊乳；乳酸菌；风味特性；发酵性能