Multiomics Identified the Nutritional Improvement in LAB-Fermented Goat Milk

Lactic acid bacteria (LAB) in fermented goat milk (FGM)
significantly
alter its composition, though their effect on goat milk’s nutritional
profile is not well understood. Using multiomics, we found that FGM
has reduced microbial diversity, with increased Streptococcus and Lactobacillus and decreased Klebsiella. Metabolomics identified 364 metabolites (59 differential), and
proteomics found 334 proteins (20 differential). FGM showed higher
levels of lactic acid, 2-isopropylmalic acid, lactate dehydrogenase,
and isocitrate dehydrogenase. Peptidomics discovered one FGM-specific
peptide with anti-inflammatory activity that reduces TNF-α in cell models. Correlation and KEGG analyses link microbial
changes to metabolic shifts, emphasizing the TCA cycle, propanoate/pyruvate
metabolism, and glutathione metabolism. This study clarifies LAB’s
role in enhancing nutritional qualities, filling knowledge gaps in
fermented dairy.