# Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare’s Milk into Cow’s Milk

## TL;DR

This study compares how different bacteria from fermented mare’s milk affect the properties of fermented cow’s milk, aiming to create new functional dairy products.

## Contribution

The study identifies specific bacteria that influence the quality of fermented cow’s milk, enabling the development of new functional products.

## Key findings

- Gel properties of fermented cow’s milk are not directly linked to strain diversity or core strains.
- Bacteria like Lactobacillus and Lactococcus significantly influence the quality of fermented cow’s milk.
- A new type of fermented cow’s milk was developed using a transmission strain system from mare’s milk.

## Abstract

Fermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication. Fermented mare’s milk has been consumed for its intestinal health benefits in regions such as Xinjiang and Inner Mongolia in China. This consumption is closely related to the fermented strains present. Consequently, from the perspective of fermented strains, this study aimed to compare the microbiota diversity of naturally fermented mare’s milk with that of inoculated fermented cow’s milk, using it as a fermentation system to develop new functional fermented cow’s milk products. Water retention, rheology, texture, pH, and titration acidity were analyzed to evaluate the quality of fermented cow’s milk with the obtained transmission strain system. Importantly, the correlation between the property of fermented cow’s milk and the diversity of fermentation system has been thoroughly analyzed. The findings indicate that the gel property of fermented cow’s milk is not directly linked to the strain diversity or the core strain of fermentation. Instead, the abundance of Lactobacillus, Lactococcus, Hafnia-Obesumbacterium, Leuconostoc, Acetobacter, and Acinetobacter bacteria significantly influences the quality of fermented cow’s milk. Consequently, this study has successfully developed a new type of fermented cow’s milk and provided a reliable theoretical foundation for the functional enhancement of specialized fermented cow’s milk products.