Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions

In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures ‒ Lactobacillus rhamnosus EM1107, plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) mucosae CNPC007 in the presence absence of a starter culture ( Streptococcus thermophilus , ST) inulin (IN) or oligofructose (FOS), consisting 36 trials. The without only achieved lactic acid content above 0.6 g/100 g after 24 h, thus requiring ST for faster acidification. After fermentation, three best fermentative performance visual firmness (EM1107 + IN, IN IN) exposed to simulated conditions gastrointestinal tract (GIT) vitro . All milk, Lactobacillu s spp. population 6 log CFU/g before GIT simulation, showed highest viability losses gastric step. plus inulin, L. performed well assay, achieving between 6.50 – 7.24 6.50–7.60 enteric stage, respectively. Therefore, combination EM1107 strains S. is promising production dairy products. • Growth probiotics lactobacilli was studied milk. required as fast fermentation. Prebiotics did not speed up fermentation process. Goat prebiotics protected during assay. most cultures.