Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goats’ milk

The addition of <em>Bifidobacterium</em> to goats’ milk has a dual effect on health. The effect of <em>Bifidobacterium animalis</em> ssp. <em>lactis </em>Probio-M8 (Probio-M8) on fermentation characteristics, formation of organic acid, sensory properties, and storage characteristics of fermented goats’ milk (added 4.0% sucrose) was explored. The results showed that the addition of Probio-M8 decreased the fermentation time (<em>P</em> &lt; 0.05) and significantly increased the content of functional organic acids such as acetic acid (<em>P</em>-value &lt; 0.001), and functional long-chain unsaturated fatty acids (LCUFAs) including linoleic acid (<em>P</em>-value &lt; 0.001), α-linolenic acid (<em>P</em>-value &lt; 0.01), and DHA (<em>P</em>-value &lt; 0.001). Furthermore, the content of medium-chain and short-chain fatty acids (MCFAs and SCFAs) related to the ‘goaty’ flavour was significantly lower in the Probio-M8 treatment compared with the control. The number of livings Probio-M8 decreased from 8.27 log 10 CFU·mL-1 (1.80× 108 CFU·mL-1) to 7.94 Log CFU·mL-1 (0.79×108CFU·mL-1) after 28d of storage. In addition, pH-value and titratable acidity were not significantly different between the two group. The result of sensory evaluation also indicated a lower ‘goaty’ flavour and odour. Results suggest that the addition of probiotic Probio-M8 could improve the sensory, physicochemical, and functional properties of fermented goats’ milk.