Capability of Isolates Probiotic Bacteria, Isolated From Spontaneous Fermented goat Milk as Starter In milk Fermentation

Abstract

The purpose of this research was investigate the capability of Three isolates probiotic bacteria isolated from spontaneous fermented goat milk, as starter in milk fermentation in order to produce a functional food. The isolates namely Lactobacillus plantarum YN 1.1, Lactobacillus plantarum YN 1.3 and Lactobacilus plantarum YN 1.6. This experiment stage consist of tree experiments that where selected were the growth of isolates in MRS media and chages of pH during microbial growth. The second experiment was carried out for measuring organic acid produced during isolate growth in MRS media. The third experiment was study the growth capability of isolates in milk fermentaion by measuring the isolates viability during growing in 8% skim milk and also measuring the pH changes during fermentation. The results of this experiment showed that L.plantarum isolate of YN 1.1, YN 1.3 and YN 1.6 were able to growth in MRS media and have ability to decreaced pH of MRS media. Lactic acid is the highest level of organic produced during fermentation if it was compare to other organic acids produced such as acetic acid, propionic acid and butiric acid. L.plantarum YN 1.3 were produce higher amount of Lactic acid compare to L.plantarum YN 1.6 and L.plantarum YN 1.1. All of Isolates also growth have capability in fermentation of goat milk. The conclution of this study that Lactic Acid Bacteria L.plantarum YN 1.1, YN 1.3 and YN 1.6 it was able to ferment milk and be used as culture starter to produce fuctional goat milk yoghurt.