Enhancing the Antioxidant Capacity and Quality Attributes of Fermented Goat Milk through Synergistic Action of Limosilactobacillus fermentum WXZ 2-1 with Starter Culture

ABSTRACT This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2–1, Lactiplantibacillus plantarum TXZ 2–35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2–1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophiluss and Lactobacillus delbrueckii ssp. bulgaricus , L. fermentum WXZ 2–1 demonstrated a synergistic effect in growth medium and goat milk. To explore its impact on goat milk fermentation, different amounts of L. fermentum WXZ 2–1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2–1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2–1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.