Dadih is a traditional Indonesian fermented buffalo milk product prepared in bamboo tubes that has physiological and functional properties, including antioxidant activity. Although dadih made from both buffalo and cow milk has been widely studied, few studies have investigated dadih made from goat milk. In this study, we investigated the functional properties of goat milk dadih, with a specific focus on its antioxidative peptides. Our findings indicated that goat milk dadih fermented for 48 h showed high antioxidative activity. Furthermore, a novel antioxidative peptide (Gly-Met) generated in goat milk dadih was identified.

　Fermented milk has been widely focused to functional foods for promoting human health. Exopolysaccharide from lactic acid bacteria is important for the function of ferment milk. In this review, it is described to exopolysaccharide produced by Lactobacillaceae which has used as dairy starters. The chemical properties and biosynthesis of exopolysaccharides produced by Limosilactobacillus reuteri and Lactobacillus delbrueckii subsp. bulgaricus are mainly explained.

　L. reuteri strains are produced not only α-glucan which has Glc α1-4 Glc α1-6 Glc linkages but also levan, inulin, and fractooligosaccharide composed of fructose. These polysaccharides are synthesized by extracellular or bound to the cell membrane glycosyltransferases. On the other hand, L. delbrueckii subsp. bulgaricus is produced heteropolysaccharides which are mainly consisted of Glc, Gal, and Rha. The chemical properties such as molecular weight and the ratio of monosaccharide depend on the strains.

　Based on the research trends of functional fermented milk, I suggest future perspectives on exopolysaccharides from Lactobacillaceae.

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