Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening.

Abstract

Goat cheese is a nutritionally rich product, but it is often associated with a distinctive "goaty" flavor due to volatile compounds such as short-chain fatty acids. Traditional fermentation agents have limited efficacy in enhancing both texture and flavor. In this study, a mixed starter culture composed of the indigenous lactic acid bacteria (LAB) strains Lactiplantibacillus plantarum SY6 and Latilactobacillus curvatus GC1, both with verified probiotic characteristics, was developed from fresh goat cheese to enhance overall quality. The coculture significantly improved curd formation, texture, and flavor profiles. It promoted protein hydrolysis and increased levels of free amino acids, particularly those responsible for umami flavors, such as glutamic acid. Additionally, it regulated the formation of volatile compounds, reducing undesirable acids such as butyric and caproic acids while promoting beneficial esters and alcohols, such as ethyl octanoate. Volatile component analysis during cheese ripening showed an improved flavor profile in cheeses produced with the GC1SY6(+) mixed LAB starter. This study concluded that a mixed LAB starter with confirmed probiotic functions can effectively enhance the physicochemical properties, texture, and flavor of goat cheese, presenting a promising approach for enhancing local dairy products.