Goat Dairy Milk Fermented With Probiotic

Cultures With Added Oat Fiber

Leche Deslactosada De Cabra Y Fermentada Con Cultivos

Probióticos Con Adición De Fibra De Avena

Carmen Llerena R

Aldo Hernandez

Abstract: The objective of this thesis was to develop a lactose-free

goat milk fermented with a mixture of probiotic cultures in co-culture

with yogurt lactic bacteria, with the addition of oat fiber with good

acceptability, probiotic characteristics and a shelf life that complies

with Ecuadorian standards. During the research, goat milk was

characterized, two types of enzymes were evaluated for the lactose

delactosate and a mixture of cultures with probiotic strains with good

characteristics was designed for the elaboration of the new product.

For the development of the formulations, a cross-factor mixture

design was used. The fermented milk developed presented as

characteristics: microorganisms with gastric barrier resistance,

pathogen inhibition, viability of 109 cfu/mL, "like" acceptability, less

than 0.1 % lactose, 3.9 % protein, 8.6 % dietary fiber and rich in

calcium. During storage at 4 ± 1 oC it maintained its characteristics

up to 70 days. The production cost for the product in 250 mL bottles

was $ 1.47. The economic feasibility of the artisanal production of the

developed fermented lactose-free goat milk was demonstrated.

Keywords: goat milk, probiotics, prebiotics, symbiotics, lactose-free.

Published

Instituto Tecnológico Superior Edwards Deming.

Quito – Ecuador

Periodicity

January-March

Vol. 2, Num. 1, 2023

http://centrosuragraria.com/index.php/revista

pp. 39-59

Dates of receipt

Received: April 30, 2022

Approved: July 02, 2022

Correspondence author

carmen.llerenar@ug.edul.ec

Creative Commons License

Creative Commons License, Attribution-

NonCommercial-ShareAlike 4.0

International.https://creativecommons.org/licens

es/by-nc-sa/4.0/deed.es

D. in Food Science Universidad de Guayaquil,

Food Engineer, carmen.llerenar@ug.edul.ec,

https://orcid.org/0000-0003-4374-8599

2 Dr. Universidad de La Habana, Facultad de

Farmacia y Alimentos , Havana, Cuba,

aldohernandez@uhc.cu.edu,

https://orcid.org/0000-0002-9093-3597

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

Resumen: Esta tesis tuvo como objetivo desarrollar una leche

deslactosada de cabra y fermentada con mezcla de cultivos

probióticos en cocultivo con las bacterias lácticas del yogur, con la

adición de fibra de avena con buena aceptabilidad, características

probióticas y una vida de almacenamiento que cumpla con lo

establecido en la norma ecuatoriana. Durante la investigación se

caracterizó la leche de cabra, se evaluaron dos tipos de enzimas para

el deslactosado y se diseñó una mezcla de cultivos con cepas

probióticas con buenas características para la elaboración del nuevo

producto. Para el desarrollo de las formulaciones se realizó un diseño

de mezcla con factor cruzado. La leche fermentada desarrollada

presentó como características: microorganismos con resistencia a la

barrera gástrica, inhibición de patógenos, viabilidad de 109 ufc/mL,

una aceptabilidad de “me gusta”, menos de 0,1 % de lactosa, 3,9 %

de proteína, 8,6 % de fibra dietética y rica en calcio. Durante el

almacenamiento a 4 ± 1 oC mantuvo sus características hasta los 70

días. El costo de producción para el producto en botellas de 250 mL

fue de $ 1,47. Se demostró la factibilidad económica de la producción

artesanal de la leche deslactosada de cabra y fermentada desarrollada.

Palabras clave: Leche de cabra, probioticos, prebioticos,

simbioticos, deslactosado.

Introduction

Goat milk is a product that over the years has increased its popularity

for its nutritional value, qualities, components and benefits in human

health, currently in one of the primary components in the diet of

millions of people (Bidot & Muñoz, 2017) and its breeding has

transcended to the present day. Ecuadorian regulations (NTE INEN

2624, 2012) defines it as a product of the normal mammary secretion

of a mother goat (Capra spp.) after no less than five days following

parturition.

Goat milk offers an alternative for people who cannot tolerate cow's

milk because it has a chemical composition that makes it more

digestible. (Park, Juarez, Ramos, & Haenlein, 2007).However, certain

nutrients such as copper and zinc are lower, for that reason it does not

replace breast milk or formula milk (North Carolina Department of

Agriculture and consumer services, 2010). (Lastre, et al., 2020).

It has been estimated that there are a total of 570 goat breeds in the

world, of which only 69 are for milk production. Of these, 36

January - March vol. 2. Num. 1 - 2023

(approximately 52 %) originate in Europe, 25 (37 %) in Asia and 8 (11

%) in Africa. Goat milk is marketed in fluid form and also as yogurts,

fresh and mature cheeses. One of the breeds that best adapts to tropical

countries such as Central and South America, the Philippines, Malaysia

and Africa, is the Anglo-Nubian, which is the result of crossing the

Jamnapari breed from India and Saraibi from Egypt with the native

British goat. It is characterized by producing 770 kg of milk in 270 days,

this corresponds to approximately 2.8 L per day (Pulina, et al., 2018).

In Ecuador, the majority of goats are found in the Sierra region, in the

provinces of Loja, Imbabura, Pichincha, Azuay and Chimborazo.

(INEC-ESPAC, 2019)In the Coastal region, it is found in Guayas,

Manabí, Santa Elena and Esmeralda.

The consumption of goat milk in Ecuador is due to the influence of

popular culture that attributes nutraceutical properties to it. Among the

main ones is the consumption recommended to people who are allergic

to cow's milk proteins (APLV). (Bidot, 2017), because it contains lower

amounts of casein α s1 and α lactalbumin. Another reason is its calcium

content and the increase of the immune system (Bidot, 2017).

The application of goat milk to obtain yogurts or fermented milks has

become an acceptable option to increase consumption, because it

contains short-chain fatty acids, the use of lactic acid bacteria (LAB)

such as Lactobacillus acidophilus, Bifidobacterium bifidum,

Lactobacillus para casei among others, has favorable aspects because

during their growth and fermentation of goat milk, they cause partial

hydrolysis of lactose and proteolysis of proteolysis of lactose,

Lactobacillus para casei among others, have favorable aspects because,

during their growth and fermentation of goat milk, they cause partial

hydrolysis of lactose and proteolysis of proteins producing small

peptides and free amino acids, and also improve the health of the

gastrointestinal tract. The use of yogurt LAB is important for

contributing to the development of flavors and odors, improving

rheological properties as well as allowing the formation of bioactive

peptides (Rodriguez & Chavez, 2018).

Another characteristic of the development of goat milk fermented with

oat fiber is based on the fact that this type of fiber is mainly composed

of beta-glucans, reported as effective ingredients to reduce LDL

cholesterol in humans. Studies have shown that products fermented

with oat or oat fiber show formation of exopolysaccharides, these

compounds are able to develop texture and viscosity to the final

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

products. (Lambo, Oste, & Nyman, 2005).

Materials and methods

Raw materials used in the research

Goat milk. Goat milk from the Anglo-Nubian crossbreed with the

Creole from the Young Living farm located in Chongón - Guayaquil -

Ecuador was used. The milk was obtained from healthy females and was

delivered in 6 batches, applying the sampling method (NTE INEN 4,

2012) for three months. The goat's milk must comply with the indicators

described for raw milk (NTE INEN 2624, 2012) and for pasteurized

milk (NTE INEN 2623, 2012).

Probiotic cultures. For the preparation of the cultures, pure probiotic

strains of: Lactobacillus acidophilus LA - 5, Bifidobacterium bifidum

ABY-3, Lactobacillus paracaseissp. Paracasei, Lactobacillus

bulgaricus YC-380, and Streptococcus thermophilus YC-380, supplied

by the firm CHR Hansen.

Enzyme. Safera Pure 2600 L, from the commercial firm Novozymes.

Oat fiber. The product HF 200 with 96 % dietary fiber from the

commercial firm Dannova Química was used.

Lactose measurement

Lactose was determined by HPLC determination of sugars (nom 155

scfi, 2012). (NOM 155 SCFI, 2012) with an Agilent 1260 HPLC

equipment with

refractive

index detector

. The column used was Amino

Si-(

CH2

)3-NH2 for sugars (normal phase) 5 μm-

46-150 mm, with a

mobile phase composed of hexane and isopropanol.

Control methods used in fermentation and in fermented milk

The fermentation process was controlled by measuring pH (NTE INEN

1087, 1973)titratable acidity (NTE INEN 13, 1973) every hour. The

fermented product was evaluated for ash (AOAC 923.03, 2005), dietary

fiber (aoac 2011.25, 2005) (AOAC 2011.25, 2011), CALCIUM

(AOAC 2011.25, 2011) calcium (AOAC 985.35, 2016).Viscosity to the

January - March vol. 2. Num. 1 - 2023

finished product was measured according to the standard (A.S.T.M-

D1439-03, 2005), in a Brookfield digital viscometer model DV, a

sample volume of 800 mL was used and measurements were performed

at 20 °C with stem number 2 at a rotation speed 20 min

-1

Microbiological analysis of fermented milk

According to the standard for fermented milk (NTE INEN 2395, 2011)

the following were analyzed: total coliforms (NTE INEN 1529-7,

1990)E. coli count (nte inen 1529-8, 1990) COUNT (NTE INEN 1529-

8, 1990)molds - yeasts (NTE INEN 1529-10, 1990) and the probiotic

m.o. content was evaluated.

Evaluation of the viability of probiotic microorganisms.

For the quantification of lactic acid bacteria, dilutions from 10

-6

to 10

- 8

were made in MRS broth and MRS agar was used for Lactobacillus,

Streptococcus agar M17 and Bifidum agar Bifidum. The plates were

incubated inverted at 37

C for 48 h, under anaerobic conditions (De

Man, Rogosa, & Sharpe, 1960), (Guimarães, Brugnera, & Abreu,

2013)The counts were expressed in cfu/mL.

pH and bile tolerance under gastrointestinal conditions in vitro.

For the acidity barrier, tests were performed at different pH values (3

and 2) with an exposure of 2 h, the pH adjustment was made with 6 M

HCl. Two replicates were performed in the first test using McFarland

0.5 standards with an equivalent of 10

to 10

cfu/mL. (Rivas & Rivero,

2009).

For the analysis of resistance to bile salts the concentration of bile used

was 0.3% with a 2 h exposure, the study was carried out according to

the methodology used by Lara & Burgos, (2012). LAB were multiplied

in MRS broth with 0.3% ox bile. The cultures were incubated at 37 °C

for 2 h, the results were expressed as cfu/g (Rivas & Rivero, 2009),

(Guimarães, Brugnera, & Abreu, 2013).. The equations to calculate the

percentage of acid and bile resistance are as follows:

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

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0 -

123

45')6 78)9:);

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45')6 78)$&$'$(<

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45')6 78)?IJ)H$<$#

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45')6 78)$&$'$(<

/)=)>??)-@ABCADEF)K/

Strains are classified as follows: resistant (R) above 68 %; tolerant (T)

between 34 and 66.9 % and sensitive (S) below 33.9 %. (Vera, Ormaza,

Muñoz, Arteaga, & Sanchez, 2018)..

Pathogen inhibition

It consists of an inhibition or resistance test to pathogenic

microorganisms such as Staphylococcus aureus ATCC 36862,

Escherichia coli ATCC 10536, Listeria monocytogenes ATCC 10536

and Salmonella enteritidis ATCC 13076. They are incubated for 24 h

at 37 ± 1 ºC and the complete diameter including the well is measured

(Rentero, 2009), (Collado & Salminen, 2007).. The results are

interpreted as follows: resistant (R) when the halo is less than or equal

to 11 mm; intermediate (I) halo from 11 to 13 mm and sensitive (S)

when the halo is greater than or equal to 14 mm.

Sensory evaluation

Quantitative descriptive test

The evaluation was carried out by trained yogurt tasters, using attribute

intensity descriptors for the selection of the fermented milk, and the

characteristic herbal taste and smell of goat milk was presented as a

descriptor.

Population acceptance test

To evaluate the acceptability of the final formulation, the seven-point

hedonic scalar test was applied (Espinosa, 2014)which ranges from

extremely like to extremely dislike, 90 potential consumer tasters were

used for the evaluation.

January - March vol. 2. Num. 1 - 2023

Design of lactose-free and fermented goat milk formulations with

the addition of oat fiber.

The experimental unit was 2 kg of lactose-free goat milk, standardized

to 3 % fat and pasteurized at 85

C for 30 min for each of the treatments.

The selected mixture of probiotic cultures of L. acidophilus, B. bifidum,

L. paracasei was used, which were combined in various concentrations

from 84 to 90 % in co-culture with yoghurt LAB.

For fermented milk, a cross-mix design was proposed using the Design

Expert version 8.0.6.1 program. Oat fiber (4 to 10 %), mixed culture

proportion (84 to 90 %), milk mass (87 to 95 %) and culture dose (1 to

3 %) were considered as independent variables. As response variables,

fermentation time (until reaching 60ºD), viability of probiotic

microorganisms and acceptability were taken. Annex 2 shows the

experimental design matrix.

The final formulations were evaluated for pH and bile tolerance under

in vitro gastrointestinal conditions, pathogen inhibition, population

acceptability, sensory descriptive profile, nutritional composition, fatty

acid profile, fiber content, lactose, calcium and sodium content was

determined by Atomic Absorption Spectra model 220 Fast sequential

equipment with sodium lamp (aoac 985.35, 2005). (AOAC 985.35,

2005) AND WITH MAGNESIUM LAMP. and with magnesium lamp

(AOAC , 1999).

3. Result

The results of acceptability, viability and fermentation time of the

proposed mixtures are shown. The acceptability of the formulations was

liked with the exception of formulation seven, which obtained a rating

of neither liked nor disliked. The result of the analysis of variance

showed that this response variable did not present significant

differences (p≤ 0.05) among the 28 mixtures or formulations; therefore,

it could not be taken as a selection criterion.

The viability [log(cfu/mL)] of the formulations moved in the interval

between 8.1 and 9.5, a result that can be qualified as very good because

it complies with the regulations in force for this type of product. When

an analysis of variance was performed, this indicator did not show

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

significant differences (p≤ 0.05), so it could not be used to discriminate

the best formulation.

The fermentation time of the 28 formulations presented significant

differences (p≤ 0.05), this variation was 300 to 480 min, which shows

the incidence of yogurt bacteria in the improvement of the fermentation

process of goat milk. This decrease in fermentation time with the

incorporation in the culture mixture of yogurt bacteria and oat fiber is

of vital importance to be able to introduce this research result at pilot or

industrial scale, due to the symbiotic effect (Coronel, 2018). It is

noteworthy that the culture mixture ratio variable does not influence the

fermentation time, which means that it could be worked in any of the

proposed proportions, this result was given by the great incidence that

the culture dose presented in the fermentation time and the narrow

interval in which the yogurt culture ratio moved (from 10 to 16 %).

The fermented milk with greater than 10

(log (cfu/ mL)) and

fermentation time less than 300 min, the following formulation was

obtained: oat dose 10 %, culture 3 %, milk mass 87 % and the

proportion of mixed culture 89.7 %.

Table 1 and 2 show the results of the gastric barrier and microbial

antagonism tests performed on the selected fermented milk

formulation. The microorganisms of the fermented milk withstood the

simulated gastric barrier of pH equal to 3 and bile concentration 3 %,

they maintained a high survival with a viability close to the therapeutic

minimum of 10

cfu/mL. The antimicrobial capacity of the probiotic

bacteria in the fermented milk at 24 hours showed sensitivity for all the

study strains.

Table 1. Ability of the microorganisms of the fermented milk

formulation to resist the gastric barrier in vitro.

Counting

conditions

Feasibility

[log (cfu/mL)].

Survival of microorganisms

(%)

Initial

9,14 (0,3)

pH value 2

5,1 (0,1)

55,7

pH value 3

6,3 (0,1)

68,9

Bile at 0.3%.

7,5 (0,3)

January - March vol. 2. Num. 1 - 2023

Table 2. Antimicrobial capacity of fermented milk microbiota against

pathogenic bacteria.

Halo diameters

(mm)

S. aureus

E. coli

L. monocytogenes

Salmonella

11,8

12,6

The population acceptability of delactosed and fermented goat milk as

a final product is presented graphically in Figure 1.

Figure 1. Behavior of responses according to degree of intensity of

liking.

The rating score was 5, which corresponds to an evaluation of "I like

it". Acceptance was 67.8%, which can be considered very good

considering that no sugar was added and that it is a new product that the

population is not used to consuming.

Figure 2 shows the results of the quantitative descriptive analysis of the

selected formulation of fermented milk, including the herbal flavor and

odor because goat's milk is used and because it includes oats, the color

ranges from white to cream. As can be seen, the fermented milk was

characterized by relevant descriptors such as cream color (proper),

given by the oat fiber that distinguishes it from a product without fiber,

pronounced viscous aspect that is also due to the oat fiber for its content

in β-glucans. Interesting was how homogeneity predominated over

graininess despite the incorporation of a high dose of oat fiber. The

0 0

Number of responses

Me disgusta extremadamente Me disguste mucho

Me disgusta Ni me gusta ni me disgusta

Me gusta Me gusta mucho

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

fermented milk odor and flavor were well balanced, followed by the

lower acid odor due to the composition of the culture mixture used.

Results of the quantitative descriptive analysis of the selected fermented

and lactose-free goat milk.

The macronutrient content of fermented goat milk is shown in Table 3.

Table 3. Macronutrient content of goat milk.

Indicator

Average value

(g/100g)

Water

Grease

72,79

2,78

Protein

Carbohydrates

4,2

10,8

Lactose

Glucose

Less than 0.01

2,0

Ash

0,79

Fiber

8,64

0,0

2,0

4,0

6,0

8,0

10,0

Aspecto viscoso

Homogeneidad

Color crema

Olor a leche…

Olor ácidoOlor herbal

Sabor a leche…

Grumosidad

Regusto herbal

January - March vol. 2. Num. 1 - 2023

Fat was lower in standardized milk due to the addition of oat fiber, the

protein content of the formulation is slightly lower (3.90 g/100 g) than

that of the initial standardized goat milk (4.2 g/100 g), this is due to the

addition of oat fiber, total sugars are given by the hydrolysis of lactose

into glucose and galactose in the fermented milk was obtained from 2.0

to 2.8 % of glucose and the decrease of lactose was effective in 99.9

%.According to Oliveira (2014), after hydrolyzing lactose, the

metabolism becomes different according to the species of BAL, lactic

acid is the main product, the acidity reached is 60 ºDornic and the pH

is in a range of 4.5 to 4.6 at 24 hours of fermentation, the fiber content

is in accordance with the proportion of oat fiber added. The cholesterol

content of this product was 0.89 mg/ 100, the energy of 348.19 kJ/100

g (72.54 (kcalories)/100g) and the viscosity of 1 200 mPa.s the same is

within the established ranges for this type of product and depends on

the adjustment of non-fat solids, protein denaturation, the amount of

inoculum added, Makinen (2015) work with lactose-free cow's milk

with other cereals concluded, that the relationship of milk with other

cereal extracts has great potential given its rheological behavior, for its

ability to form gels in acidic environments. (Makinen, Uniacke - Lowe,

O'Mahony, & Arentdt, 2015) (Tamine & Robinson, 2000), (Lee &

Lecey, 2010), (Coronel, 2018).

The fatty acid profile of fresh fermented goat milk is shown in Table 4.

Table 4. Fatty acid profile of fresh fermented goat milk

Fatty acids

Type

Concentration (g/100 g)

Saturated fatty acids (%)

Caproico (C6:00)

2,10

Capricorn (C10:00)

9,83

Caprylic (C8:00)

2,84

Lauric (C12:00)

5,04

Myristic (C14:00)

9,74

Palmitic (C16:00)

2,99

Stearic (C18:00)

11,40

Mono unsaturated (%)

Oleic (C18:1)

2,42

Polyunsaturated (PUFA) (%)

Linoleic (C18:2)

0,26

Linolenic acid (C18:3)

0,51

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

Importantly, saturated fatty acids from C4 to C10 play roles in the

cholesterol balance (Voblikova, Permyakov, Rostova, & Eliseeva,

2020)(Sumarmono,Sulisryowati; Soenarto 2015). Ebringer et al. (2008)

explains that milk fat is not only a source of bioactive lipids, it also

serves as a vehicle for nutrients such as fat-soluble vitamins, Lauric acid

is known for its anti-carcinogenic effect, caprylic and caprylic acid may

be associated with antiviral activity, (Fazilah, Ariff, Khayat, Rios-Solis,

& Halim, 2018), which is favorable for health, linoleic and linolenic

acid are present in smaller amounts in fermented milk but are important

because they are considered as anticarcinogenic, antitumor, etc.

(Garcia, Rovira, Boutoial, & Lopez, 2014 ). From a nutritional point of

view the fatty acids in fermented milks that are most relevant are

palmitic, stearic, oleic, linoleic and linolenic acid, all of which are

present in fermented goat's milk (Ebringer, Ferencik, & Krajcovic,

2008). (Coronel, 2018). The results of the microbiological quality of the

fermented milk analyzed at 24 h complies with the current standards

(NTE INEN 2395, 2011)..

The counts of probiotic microorganisms in the fermented milk are

shown in Table 5.

Table 5. Counts of probiotic microorganisms in fermented milk.

The results were higher than the specific values established in the

standard for fermented milks without heat treatment after fermentation

(NTE INEN 2395, 2011)so they can be qualified as very good.

Product

Requirement of

the standard

[log (cfu/g)

Results

[log (cfu/g)

Lactobacillus

8,6 (0,3)

Streptococcus termophylus

8,6 (0,5)

Bifidobacteriun. bifidum

6,8 (0,7)

Total count of microorganisms

9.1 (calculation)

January - March vol. 2. Num. 1 - 2023

4. Conclusions

Goat milk fermented with probiotics in co-culture with yogurt LAB and

oat fiber is considered a food that offers therapeutic and nutritional

characteristics beneficial to health. The fact that it does not contain

lactose allows it to be consumed by the lactose intolerant public, and

because it is not of bovine origin it does not cause allergies to cow's

milk proteins. (Tamine & Robinson, 2000) (Bidot, 2017).

The developed product presents three probiotic bacteria

(Bifidobacterium bifidum, L. acidophilus, L. casei) in co-culture with

yogurt bacteria (S. thermophilus, and L.. bulgaricus), it has

demonstrated its probiotic characteristics so it can be considered a

functional food. Each of the microorganisms offer health benefits such

as: they regulate the composition of microorganisms in the intestine, the

genus Bifidum in particular reduces the activity of nitroreductase and

ß-glucoronidase, enzymes involved in colon cancer. They also allow

the assimilation of cholesterol in the presence of trihydroxy conjugated

bile salts by precipitation and assimilation. They stimulate cytokinin

production and synthesize proteins, reduce ammonium concentration

(which promotes colon cancer). L. casei can protect against diarrhea

caused by Salmonella and E. coli. The product is considered a complete

food due to the content of proteins, fats, carbohydrates, fiber and

calcium. Annex 5 shows the macronutrient contribution of fermented

milk with a daily intake of 250 g compared to the daily nutritional

requirements recommended by the (WHO-FAO, 2003). It can be

observed that the consumption of a portion of 250 g of fermented milk

provides a good contribution of the necessary daily protein and fiber;

the contribution in fat is low, but the saturated fatty acids of short,

medium and long chain that it contains facilitate the digestion of these

fats without the problem of the agglutinin of cow's milk that tends to

bind the fat globules, 26.6% of the necessary sugars are already in the

form of glucose and galactose.

The physical-chemical composition of the fermented milk, lactose-free

with oat fiber, presents high viability [log(cfu/mL)], this result indicates

that the mixture of probiotic cultures in coculture with yogurt bacteria

did not present antagonism, which is consistent with what was reported

in the elaboration of fermented goat milk with L. casei and L.

acidophilus in coculture with yogurt bacteria. (Hernández, Torres,

Duarte, & Rodríguez, 2016).. It could be observed at 24h that the B.

bifidum count is lower compared to the growth of Lactobacillus and S.

thermophilus used in the fermentation (see Annex 6). This coincides

Lactosed Goat's Milk And Fermented With Probiotic Cultures With The Addition Of Oat Fiber

with what was observed by Heller (2001), who mentions that when

probiotics are added at the same time with the starter cultures, in this

case the LAB of yogurt, the content of viable cells of bifidobacteria

decreases, possibly due to inhibitory substances elaborated by. L.

delbrueckii spp bulgaricus and S. thermophilus.

Fermentation time was influenced by the microorganisms interacting

with their environment by exchanging components of the medium for

products of their metabolism. Essential variables are the available

carbon source (type and quantity), the degree of hydrolysis of proteins

as a source of essential a.a. , which decreases the fermentation time

(Champagne, Da Cruz, & Daga, 2018), (Saarela, Fonden, Matto, &

Mattila-Sandholm, 2000).. The variables that influenced the decrease in

fermentation time were the culture dose with higher weight followed by

oat fiber. It is noteworthy that the variable crop mix ratio was not

included, which means that any of the proposed ratios could be used.

Regarding the acceptance of the product by presenting a mixture of

probiotic cultures with the LAB of yogurt, the odor and herbal aftertaste

remained at a very low intensity, which differentiates it from other

fermented goat milks in which these descriptors have been reported as

a defect as in the case of Guerrero & Gamarra, (2006) with goat and

cow milk, which used Bifidumbacterium lactis, S. thermophilus, L.

thermophilus and Lcidophilus and the product maintained the

characteristic flavor of goat milk, which was considered a defect.

thermophilus, L acidophilus and the product maintained the

characteristic flavor of goat milk which was considered as a defect.

The fermented milk showed probiotic characteristics according to its

viability, in vitro gastric barrier behavior and microbial antagonism

against pathogenic bacteria such as E. coli, Salmonella, S. aeurus, L.

monocytogenes.

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