Open AccessProduction of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeasts
Author(s) -
Agata Lasik,
Jan Pikul
Publication year - 2012
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.201100126
Subject(s) - starter , food science , fermentation , streptococcus thermophilus , lactic acid , bacteria , fermentation starter , biology , lactobacillus , fermentation in food processing , genetics
Cow milk and goat milk can be used to produce fermented milk drinks, which have different properties. To use goat milk as a raw material, the fermentation conditions have to be carefully adapted to receive an optimal product. The aim of this study was to find the most appropriate starter culture for producing a health‐promoting goat beverage. The improvement of the quality of fermented goat beverage was done by selection of specific microbial strains and to define a ratio between the compounds of the starter culture. Goat milk was inoculated with starter cultures each containing two specified bacterial strains ( Lacococcus lactis and L. lactis subsp . cremoris or Sterptococcus thermophilus and Lactobacillus delbruckii subsp . bulgaricus ) as well as yeasts ( Saccharomyces fragilis ) in three concentrations 0.2, 0.4 or 0.6 g dm −3 . The bacteria and yeasts growth and their metabolic profile was done by monitoring of the impedance. The fermentation process was characterized by pH value, alcohol content, color, and texture changes. Sensory evaluation of the final product was also performed. It was found that the use of L. lactis , L. lactis subsp . cremoris , and S. fragilis at 0.2 or 0.4 g dm −3 gave the most satisfying results and can be successfully utilized in goat milk fermentation.