Functional properties of lactic acid bacteria isolated from raw goat milk and cottage cheese

Probiotic cultures are crucial for human health, as they enhance the immune system and help synthesize essential vitamins. However, there is a lack of research focused on isolating lactic acid bacteria (LAB) strains from goat milk or related products in Kazakhstan. Consequently, this study aimed to identify promising LAB strains with strong probiotic potential from samples of goat milk and goat milk cottage cheese, as well as to explore their applications for creating fermented products. As a result, we identified two strains, namely Gch 5.2.1 and KAN EI 4, isolated from goat cottage cheese and goat milk. The 16S rRNA analysis confirmed that the strains Gch 5.2.1 and KAN EI 4 belong to the Lactobacillus paracasei and Lactobacillus sp. Moreover, the strain Gch 5.2.1 demonstrated superior fermentation capabilities, higher adherence potential, and greater biofilm formation compared to KAN EI 4, making it more favorable for dairy product development. It exhibited consistent coaggregation abilities with pathogenic strains, suggesting its potential role in enhancing food safety. Additionally, Gch 5.2.1 showed susceptibility to multiple antibiotics and a more versatile carbohydrate fermentation profile, indicating its metabolic flexibility. Conversely, strain KAN EI 4 presented notable hydrophobicity and coaggregation capabilities but displayed higher resistance to certain antibiotics. Overall, the strain Gch 5.2.1 is suggested for further use in food processing due to its advantageous properties that align with the demands of probiotic formulations and dairy fermentation. • The Gch 5.2.1 strain showed superior fermentation and biofilm formation. • Gch 5.2.1 enhanced food safety with consistent coaggregation abilities. • The KAN EI 4 strain exhibited notable hydrophobicity.