The Bacteriocin-like Inhibitory Substance Producing ILacticaseibacillus paracasei/I LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products

• Published in: Applied sciences Vol. 13; no. 22
• Main Authors: Lauková, Andrea, Dvorožňáková, Emília, Vargová, Miroslava, Ščerbová, Jana, Focková, Valentína, Plachá, Iveta, Pogány Simonová, Monika
• Format: Journal Article
• Language: English
• Published: MDPI AG 01.11.2023
• Subjects: Dairy industry; Ethylenediaminetetraacetic acid; Pharmaceutical industry; Yogurt; United States; Slovakia; Germany
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app132212223

Based on the safety testing results of the LPa 12/1 strain using Balb/c mice, the bacteriocin-like inhibitory substance-producing Lacticaseibacillus paracasei LPa 12/1 was deemed safe. The encapsulation of the LPa 12/1 strain seems suitable due to its potential application in dairy products. The LPa 12/1 strain has survived in higher counts in ewe–goat milk yoghurt than in cow milk yoghurt. However, sufficient amounts of the LPa 12/1 strain were counted in both types of yoghurts. The pH of yoghurts was not negatively influenced. Goat milk is gradually becoming the preferred milk by consumers worldwide, including Slovakia. It is also demanded as a functional and/or nutraceutical drink as it is rich in bioactive components. However, another new development is the research into the beneficial autochthonous strains used to enrich goat dairy products. Among individual species, representatives in raw goat milk are also involved in lacticaseibacilli. Bacteriocin-like inhibitory substance-producing Lacticaseibacillus paracasei LPa 12/1 was isolated from raw goat milk. This study focuses on its potential as a new additive in dairy products. No mortality was found when checking the safety of the LPa 12/1 strain using Balb/c mice. The strain reached higher counts in ewe–goat milk yoghurt (up to 6.1 cfu/g log 10) than in cow milk yoghurt (almost 5.0 cfu/g log 10). Cow milk yoghurts remained in more stable consistency after LPa 12/1 supplementation compared with ewe–goat milk yoghurts, although specific organoleptic tests were not performed. However, LPa 12/1 has survived sufficiently in both types of yoghurts. This bacteriocin-like inhibitory substance-producing strain LPa 12/1 in its encapsulated form applied in yoghurts seems suitable to supplement dairy products.