The Bacteriocin-Producing Strain Lacticaseibacillus Paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products

Abstract

Goat milk starts to be gradually the preferred milk by consumers worldwide and also in Slovakia. It is also demanded as functional and/or nutraceutical drink as it is rich in bioactive components. Goat milk contains complex of microbiota among which the phylum Firmicutes have been occurred with abundance 20.5 %. Among individual representatives of this phylum are involved also lacticaseibacilli. This study has been focused on bacteriocin-producing, beneficial strain Lacticaseibacillus paracasei LPa 12/1 isolated from raw goat milk and its potential to be additive in dairy products. Based on safety testing of bacteriocin-producing LPa 12/1 strain using BALB/c mice, it looks as safe. Even increase tendency in phagocytic activity in blood of mice was noted after LPa 12/1 strain application. Encapsulated form of LPa 12/1 strain producing thermo-stable bacteriocin seems to be a suitable to supplement dairy products. The strain colonized better ewe-goat milk yoghurt (up to 6.1 cfu/g log 10) than cow milk yoghurt (almost 5.0 cfu/g log 10). Although specific organoleptic tests were not involved, cow milk yoghurts remained in better consistency after LPa 12/1 strain supplementation in comparison with ewe-goat milk yoghurts. LPa 12/1 strain may be supposed as a new potential additive in dairy products/yoghurts.