Functional properties of lactic acid bacteria isolated from raw goat milk and cottage cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43931621" target="_blank" >RIV/60461373:22330/25:43931621 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S2666154325001930?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2666154325001930?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jafr.2025.101822" target="_blank" >10.1016/j.jafr.2025.101822</a>

Result language

angličtina

Original language name

Functional properties of lactic acid bacteria isolated from raw goat milk and cottage cheese

Original language description

Probiotic cultures are crucial for human health, as they enhance the immune system and help synthesize essential vitamins. However, there is a lack of research focused on isolating lactic acid bacteria (LAB) strains from goat milk or related products in Kazakhstan. Consequently, this study aimed to identify promising LAB strains with strong probiotic potential from samples of goat milk and goat milk cottage cheese, as well as to explore their applications for creating fermented products. As a result, we identified two strains, namely Gch 5.2.1 and KAN EI 4, isolated from goat cottage cheese and goat milk. The 16S rRNA analysis confirmed that the strains Gch 5.2.1 and KAN EI 4 belong to the Lactobacillus paracasei and Lactobacillus sp. Moreover, the strain Gch 5.2.1 demonstrated superior fermentation capabilities, higher adherence potential, and greater biofilm formation compared to KAN EI 4, making it more favorable for dairy product development. It exhibited consistent coaggregation abilities with pathogenic strains, suggesting its potential role in enhancing food safety. Additionally, Gch 5.2.1 showed susceptibility to multiple antibiotics and a more versatile carbohydrate fermentation profile, indicating its metabolic flexibility. Conversely, strain KAN EI 4 presented notable hydrophobicity and coaggregation capabilities but displayed higher resistance to certain antibiotics. Overall, the strain Gch 5.2.1 is suggested for further use in food processing due to its advantageous properties that align with the demands of probiotic formulations and dairy fermentation.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40100 - Agriculture, Forestry, and Fisheries

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Agriculture and Food Research

ISSN

2666-1543

e-ISSN

2666-1543

Volume of the periodical

21

Issue of the periodical within the volume

březen 2025

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

11

Pages from-to

nestránkováno

UT code for WoS article

001456844300001

EID of the result in the Scopus database

2-s2.0-105000757579