Effects of NaCl, peptone and glucose on the production of antioxidant peptides from goat milk fermented by Lactiplantibacillus plantarum L60

Abstract

Dairy products are rich in nutrients. Among them, fermented goat milk (FGM) has gradually become a hot topic because it contains antioxidant peptides to remove free radicals and inhibit the occurrence of cardiovascular diseases. In this paper, this study uses goat milk as a raw material, the DPPH free radical scavenging rate (DPPH-FRSR) and viable counts as response values, and uses the response surface method to study the effects of NaCl, peptone, and glucose on the production of antioxidant peptides from goat milk fermented by Lactiplantibacillus plantarum L60. The results show that NaCl and peptone have a significant interaction on the response value (p<0.05), and peptone and glucose have a very significant interaction with DPPH-FRSR (p<0.01). The optimal additive amounts of NaCl, peptone and glucose were 1.02%, 0.82% and 0.72%, respectively. The DPPH-FRSR and viable counts in the prepared FGM were 80.23% and 1.09×10⁹CFU/mL respectively. The findings can guide the progression of novel probiotic fermentation goat milk.