Lauková, A.; Dvorožňáková, E.; Vargová, M.; Ščerbová, J.; Focková, V.; Plachá, I.; Pogány Simonová, M. The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products. Appl. Sci.2023, 13, 12223.
Lauková, A.; Dvorožňáková, E.; Vargová, M.; Ščerbová, J.; Focková, V.; Plachá, I.; Pogány Simonová, M. The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products. Appl. Sci. 2023, 13, 12223.
Lauková, A.; Dvorožňáková, E.; Vargová, M.; Ščerbová, J.; Focková, V.; Plachá, I.; Pogány Simonová, M. The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products. Appl. Sci.2023, 13, 12223.
Lauková, A.; Dvorožňáková, E.; Vargová, M.; Ščerbová, J.; Focková, V.; Plachá, I.; Pogány Simonová, M. The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products. Appl. Sci. 2023, 13, 12223.
Abstract
Goat milk starts to be gradually the preferred milk by consumers worldwide and also in Slovakia. It is also demanded as functional and/or nutraceutical drink as it is rich in bioactive components. Goat milk contains complex of microbiota among which the phylum Firmicutes have been occurred with abundance 20.5 %. Among individual representatives of this phylum are involved also lacticaseibacilli. This study has been focused on bacteriocin-producing, beneficial strain Lacticaseibacillus paracasei LPa 12/1 isolated from raw goat milk and its potential to be additive in dairy products. Based on safety testing of bacteriocin-producing LPa 12/1 strain using BALB/c mice, it looks as safe. Even increase tendency in phagocytic activity in blood of mice was noted after LPa 12/1 strain application. Encapsulated form of LPa 12/1 strain producing thermo-stable bacteriocin seems to be a suitable to supplement dairy products. The strain colonized better ewe-goat milk yoghurt (up to 6.1 cfu/g log 10) than cow milk yoghurt (almost 5.0 cfu/g log 10). Although specific organoleptic tests were not involved, cow milk yoghurts remained in better consistency after LPa 12/1 strain supplementation in comparison with ewe-goat milk yoghurts. LPa 12/1 strain may be supposed as a new potential additive in dairy products/yoghurts.
Biology and Life Sciences, Food Science and Technology
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