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The ability of potentially probiotic strains Lactiplantibacillus plantarum AG9 and AG10 to influence the quality of fat cow’s milk was studied. It was found that L. plantarum strains AG9 and AG10 showed high coagulation ability, actively ferment lactose and accumulate lactic acid. The strain Lactiplantibacillus plantarum AG10 is able to reduce the level of fat during fermentation, which is a show of lipotolytic effect. The texture characteristics of fermented milk produced with the use of these strains are excellent. L. plantarum strains both during and after fermentation survived well in fermented milk, indicating that the milk medium is a suitable substrate for this species. The results obtained at this stage of the study indicate the promising use as a co-culture in the technology of sour milk products.

Potential use of Lactiplantibacillus plantarum strains for fermentation of fat milk