Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Goat Milk as Potential Goat Milk Yogurt Starter

Proper selection and balance of starter culture are critical for manufacturing fermented products with desirable texture and flavor. This study aimed to characterize lactic acid bacteria (LAB) from naturally fermented goat milk and assess their potential as a starter culture. Thirteen LAB species were isolated from goat milk collected at Mato farm, Satun, Thailand. These isolates were phenotypically characterized, and their technological properties, including acidification, antimicrobial activity, and tolerance to acid and bile salts, were evaluated using standard procedures. The results showed that the isolated R-03 demonstrated high acidifying capability, strong antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Salmonella spp., and good tolerance to acid and bile salts. Therefore, Isolate R-03 is a promising candidate for manufacturing goat milk yogurt.