Autochthonous and commercial cultures with functional properties in goat milk supplemented with licuri fruit

Abstract

Autochthonous lactic acid bacteria (LAB) from goat milk were selected to produce fermented goat's milk (FGM) with licuri fruit from the biome of Brazil. The performance of commercial cultures (CC), including Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis subsp. lactis (BB-12) cultures, was compared with that of autochthonous cultures (AC). The AC, including cultures of 10 LAB isolates identified as Lactobacillus plantarum and Lactobacillus rhamnosus, were selected for their acidification properties and evaluated against the CC for their techno-functional properties. The AC showed techno-functional properties similar to or better than those of the CC. For FGM production, two culture mixture were used to give FGM1 (from CC) and FGM2 (from AC). FGM2 showed higher populations, greater acidification and proteolytic activity and less degradation of total phenolic contents over time than FGM1. FGM2 obtained higher scores for sensory attributes and consumer preference. Thus, AC are functional cultures that promote greater sensorial acceptance than CC. The use of AC and the licuri fruit for the FGM production offers the additional benefit of being a local food product.