TECHNOLOGICAL PERFORMANCE OF GOAT MILK FERMENTED WITH Lactococcus lactis GV103, POTENTIALLY PROBIOTIC

New strains of lactic acid bacteria (LAB) have been evaluated for their probiotic potential. Identifying optimal combinations of starter cultures is essential for the development of fermented dairy products, as interactions between different strains can vary depending on their specific characteristics and metabolic profiles. In this context, the present study aimed to evaluate the microbial viability of the Lactococcus lactis GV103 strain in combination with the commercial culture Streptococcus thermophilus STI-12 in fermented goat milk, as well as to monitor pH and syneresis during refrigerated storage. Goat milk was pasteurized at 90 °C for 10 minutes and maintained at 42 °C, the temperature at which the potentially probiotic strain Lactococcus lactis GV103 and the STI-12 culture (Sacco®) were inoculated. Fermentation was halted when the pH reached 4.6, and the product was packaged in sterile bottles and stored under refrigeration. Analyses were conducted on days 1, 14, and 28 to assess the viability of GV103 in MRS broth, STI-12 in M17 medium, as well as the pH and syneresis of the product. No significant differences (p > 0.05) were observed in LAB counts throughout the 28-day storage period. Both strains maintained counts above 9.80 log CFU/mL. The STI-12 strain showed an initial count of 10.68 log CFU/mL and a final count of 10.72 log CFU/mL, while GV103 reached 9.89 log CFU/mL on day 28. The pH remained stable (p > 0.05), with values of 4.42 (day 1), 4.33 (day 14), and 4.35 (day 28). Syneresis showed an initial value of 29.89% and varied slightly over time, reaching 29.02% on day 28, with no statistically significant difference (p > 0.05). Fermented goat milk proved to be an effective matrix for maintaining the viability of strains GV103 and STI-12, with consistent pH and syneresis values around 29%, indicating good technological stability of the product. LAB strains demonstrated high viability and microbiological stability throughout storage, highlighting their strong adaptation to the goat milk matrix.