**Table 6.**

*Beneficial role of probiotics cultures.*

nitro reductase, *azoreductase, and* β*-glucoronidase*, which is considered implicated to cancer in colon activity after daily intake of fermented vegetables for several weeks [50]. The anti-carcinogenic effect of bifidobacteria may be the results of direct removal of pro-cancerigenes, indirect or activation of the body's immune system [34]. By directly removing pro-cancerigenes, bifidobacteria, indirectly, *B. longum* remove the source of pro-carcinogenes or the enzyme, which lead to the formation of liver tumor, developed in mice when an intestinal flora of *E. coli, Enterococcus faecalis* and *C. paraputrificum* was presence.

Probiotics mainly colonize in the gut, but it has a fundamental impact on the systemic immune response (Immune enhancer), and exert the immune responses at distance ucosal site, including the lung [51]. There is accumulating evidence that bidirectional communications exist between gut and lung, which is called the gutlung axis, in which probiotics modulate mucosal immune function. *L. acidophillus* and *L. casei* have some positive role to inhibit viral replication [52]. This bidirectional crosstalk is involved in the support of immune homeostasis. It is believed that the gastrointestinal inflammation results in lung inflammation through this connection [23].

It was found that COVID-19 patients with GI symptoms such as diarrhea experienced more severe respiratory disorders than those without GI symptoms. Probiotic consumption improves the level of type I interferons, antigen-presenting cells, NK cells, and T and B cells in the lungs' immune system. Probiotic administration can also improve the pro- and anti-inflammatory cytokines, helping to clear the viral infection by minimizing the cell damage in the lungs [51]. Antunes et al. [53] explained that some research about the role of fermented milk to fight COVID-19. They have been conducting in US as for the moment, a clinical trial is being performed on the effect of *L. rhamnosus* GG on the microbiome of household contacts exposed to COVID-19 (U.S. National Library of Medicine, Clinical Trial gov Identifier NCT04399252, 2020).

Other ongoing studies using probiotics to prevent or treat COVID-19 are "Evaluation of the probiotic *Lactobacillus coryniformis* K8 on COVID-19 prevention in healthcare workers" (U.S. National Library of Medicine, Clinical Trial gov Identifier NCT04366180, 2020).

#### **6.4 Development of flavor and enhance consumers' acceptance**

The wholesome and goodness of food products included the flavor influence acceptability of consumers. While, Muslim's community, they also need halal status of food and beverage products. Flavor is defined as complexes' sensation of taste, odor, and some physical aspects as texture, and hardness. Odor relates the volatile components that released during mastication or as the results of bacterial activity [2].

Some odors have reduced the perception score of consumers lead to rejection from people, as beany flavor of soybean foods. Fermented milk can mask this beany flavor [14, 20, 54, 55] have studied the odor of some fermented milk (**Tables 7** and **8**) lead to more acceptability in diverse consumers.

Fermentation ability to produce differ flavor is depended also on genotypes of dairy animals. The genetic polymorphisms were related to the milk titrable acidity, alcohol stability, pH and bacterial count, as a possible effect of CN and LGB gen polymorphisms [56]. It also influenced on the physical properties of cultured milk as for example cheese syneresis, particle size distribution and odor production [57].

Preliminary data of our research on milk polymorphisms of Saanen Goat and Ettawa grade goat in Indonesia explained that there were at least 9 alleles of CSN1S1: AE (7.01%), AF (15,79%), AN (5,26%), A01 (1,75%), EE (8,77%), EF (47,37%), FF (10.53%), F01 (1,75%), NN (1,75%) for Saanen goats and 5 alleles of CSN1S1: AA

#### *Fermentation of Bovine, Non-Bovine and Vegetable Milk DOI: http://dx.doi.org/10.5772/intechopen.96699*


#### **Table 7.**

*These bacteria have been developed in skim milk. \* at Lactobacillus (Lactobacillus\*).*


#### **Table 8.**

*Odor of fermented milk containing lactic acid bacteria cultures (ppm)\*.*

(67,65%), AE (2,94%), AF (14,71%), AN (11,76%), EF (2,94%) of Ettawa grade goat (Murti, 2020; unpublished data). These polymorphisms can influence physicochemical and flavor of fermented milk.
