Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

Gustavo L C Valente,Rommel F Brito,Ranier C Figueiredo,Luigi P V Freitas,Cláudia F A M Penna,Leonardo B Acurcio,Andréia M Silva,Marcelo R Souza,Felipe M Sant'Anna

doi:10.7455/ijfs/10.2.2021.a10

Abstract

Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.

Highlights

Lactic acid bacteria (LAB) are a group of Grampositive, facultative anaerobic or microaerophilic, rod or cocci-shaped microorganisms
The curves are representative of the fermentation process because they illustrate the bacterial growth in milk and acid production by the strains over time
Among the Lactobacillus strains used for fermentation of different substrates - such as milk and MRS broth - for 18 hours, the products with L. rhamnosus showed the lowest titratable acidity

Summary

Introduction

Lactic acid bacteria (LAB) are a group of Grampositive, facultative anaerobic or microaerophilic, rod or cocci-shaped microorganisms. LAB may be naturally found in some foods such as animal products and vegetables, soil, water and mucosa of animals. The production of lactic acid by carbohydrate fermentation represents an important biochemical pathway of these bacteria (Gaenzle, 2015). Among the 13 genera of LAB, Lactobacillus spp. are the most commom and are generally recognized as safe by agencies such as Food and Agriculture Organization of the United Nations (FAO), Food and Drug Administration (FDA), Qualified Presumption of Safety (QPS) and European Food Safety Authority (EFSA) (Bermudez-Humaran et al, 2013). Studies have shown that some Lactobacillus strains can be considered probiotics, that is, they may promote health benefits when consumed in adequate concentrations

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