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 <i>Streptococcus</i> and <i>Lactobacillus</i> and decreased <i>Klebsiella</i>. 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 <i>TNF-</i>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.