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Effect of Processing and Microbial Inoculation on the Peptidomics of Goat Cheeses

ABSTRACT: The aim of these peptidomic study was to identify and characterize the peptides released after the in vitro digestion of goat cheeses, allowing the comparison of the effects of heat treatment (Raw versus Pasteurized) and the inoculation of Limosilactobacillus mucosae CNPC007 during their production. Mass spectrometry analysis provided precise mapping of the peptide sequences generated, including their size, composition, and structural properties. These data enabled the association of peptide profiles with potential biofunctional activities, positioning goat cheese as a promising functional matrix for the development of value added foods.

INSTRUMENT(S): Q-Exactive Thermo Fisher

ORGANISM(S): Limosilactobacillus Mucosae Capra Aegagrus (ncbitaxon:9923)

SUBMITTER: Ezequiel Ricardo Coscueta Maria Elieidy Gomes de Oliveira Julia Mariano Caju de Oliveira Maria Manuela Pintado Adriane Elisabete Antunes de Moraes Manuela Machado Angela Matilde da Silva Alves Bruno Cesar Rossini Camila Neves Meireles Costa Lucilene Delazari dos Santos Maria Teresa Bertoldo Pacheco Fabiana Andrea Barrera Galland

PROVIDER: MSV000100133 | MassIVE | Sat Dec 06 10:01:00 GMT 2025

REPOSITORIES: MassIVE

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