POTENTIAL OF LACTIC ACID BACTERIA FROM MOROCCAN GOAT’S MILK FOR STARTER CULTURE DEVELOPMENT

Goat milk, a highly nutritious product is widely used in cheese making. In order to properly select suitable milk samples for production, fifty-five of raw goat’s were collected from eight farms the North-West Morocco analyze their counts various mesophilic bacteria and determining physicochemical characteristics during different seasons year. Lactic acid (LAB) isolated, identified, screened several technological properties. Overall mean values aerobic flora above 7.10 log cfu/mL spring 5.80 winter with statistically significant difference found between all microorganisms except coagulase-positive staphylococci. The physical chemical composition tests showed higher fat (4.9±1.01%), dry matter (13.98±0.95%), ash (1.3±0.12%), lactose (3.1±0.65 g/L), protein (4.6±1.03 g/L) season which could be great interest production. fatty acids (FA) mainly consisted saturated (SFA) both seasons. Lactococci isolates most acidifying (pH6h=4.35–pH24h=4.08) while Lactobacillus paracasei produced highest proteolytic activity (66.93±2.63 mgTyr.L-1) diacetyl-acetoin (54.83±0.46 mg diacetyl/L). None tested lipolytic, however, lactobacilli lactococci exhibited high salt tolerance exopolysaccharide (EPS) plantarum lysis rate (67.34±1.76%) antibacterial profile ranged 10.5±0.137 22.9±0.23 mm. obtained results highlight importance Moroccan goat as valuable component making due its rich contents alongside abundance LABs biotechnological