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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40100 - Agriculture, Forestry, and Fisheries

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Journal of Agriculture and Food Research

ISSN

2666-1543

e-ISSN

2666-1543

Svazek periodika

21

Číslo periodika v rámci svazku

březen 2025

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

11

Strana od-do

nestránkováno

Kód UT WoS článku

001456844300001

EID výsledku v databázi Scopus

2-s2.0-105000757579