لخّصلي

This study aimed to identify and evaluate the probiotic, technological, and safety properties of Lactic Acid Bacteria (LAB) isolated from raw goat milk. Fifty LAB strains were isolated from 18 goat milk samples and identified based on their morphological, physiological, biochemical, and genotypic characteristics. The dominant genus was Lactobacillus (50%), with a total of 6 genera identified.

In vitro experiments showed that over 80% of the representative LAB strains inhibited the growth of tested pathogens. Most strains (70-80%) displayed moderate to high survivability under conditions simulating the digestive tract, including low pH, intestinal juice, pancreatic juice, and bile salts. All strains produced diacetyl, with 73% demonstrating proteolytic activity and 27% exhibiting weak lipolysis.

While most LAB strains showed resistance to tested antibiotics, all strains produced exopolysaccharide (EPS) at varying levels, ranging from 20 to 93 mg/L, with Lactobacillus delbrueckii subsp. bulgaricus being the highest EPS producer. Safety assessments revealed that all isolates were non-virulent.

A lab-scale fermentation study demonstrated that most LAB strains exhibited starter culture properties, producing firm milk curd. In conclusion, the isolated LAB strains from raw goat milk possess significant potential for use in fermented foods due to their safety, probiotic properties, and technological characteristics.

The objective of this study was to isolate and characterize Lactic Acid Bacteria (LAB) from raw goat milk, and to
evaluate their probiotic attributes, technological properties and safety profiles. A total of 50 LAB strains were
isolated and identified from 18 goat milk samples based on their morphological, physiological, biochemical, and
genotypic characteristics. We found the existence of 6 genera where Lactobacillus was found as dominant (50 %).
The in-vitro experiment showed that more than 80 % of the representative LAB strains inhibited the growth of
tested pathogenic microorganisms. Out of 11 tested LAB strains, most of them exhibited moderate to high sur-
vivability (80–100 %) under intestinal juice, pancreatic juice and bile salt, and which was 70–80 % at low pH
conditions. All tested LAB strains produced diacetyl, and 73 % of the tested strains showed proteolytic activity
whereas only 27 % strains exhibited weak lipolysis. In case of antibiotic susceptibility, most of the LAB strains
exhibited resistance against the tested antibiotics. All LAB strains produced exopolysaccharide to a variable
extent ranging from 20 to 93 mg/L where the Lactobacillus delbrueckii subsp. bulgaricus being the greatest pro-
ducer. The in-vitro experiments regarding safety profile showed that all the isolated LAB strains were found as
non-virulence. Furthermore, our lab-scale fermentation study demonstrated that most isolated LAB strains
possess the starter culture properties for producing firm milk curd. In conclusion, this study revealed that the
isolated LAB strains from raw goat milk retain the potential to be used in fermented foods because of their safety
aspects, probiotic attributes, and technological characteristics