Isolation and characterization of lactic acid bacteria strains from goat milk for potential use in the production of yougurt

Abstract

In the presented research, the physico-chemical and microbiological characteristics of goat's milk were determined. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus bulgaricus were selected with stable technological characteristics for the fermentation of goat's milk, corresponding to the requirements for lactic bacteria intended for the manufacture of yogurt. The scheme for preparing starter cultures and recommendations regarding the use of consortia of symbiotic cultures for the manufacture of goat milk yoghurt have been elaborated. Starter cultures were obtained for the manufacture of goat milk yogurt, with biotechnological properties characteristic for fermented dairy products.