Trial production of fermented goat milk containing probiotic Lactobacillus acidophilus

This study is attempted preparation of fermented goat milk products containing probiotic lactic acid bacteria (Laclobacillus acidophilzis JCM11047) derived from human intestine, by the assistance of a yogurt starter, Streptococcus thermophilus 510 strain. The corresponding growth rates of the two strains in goat milk were better than in cow milk. This is believed to be due in part to the higher content of non-protein nitrogen in goat milk. The co-culture with the S. thermophilus 510 strain promoted the growth of the JCM11047 strain. The viable cell count of the JCM11047 strain in the resulting product stored at 4 degrees C gradually decreased from the order of 10(8) cfu/ml to 10(7) cfu/nil over 7 days. These results indicate a possible method for the production of probiotic fermented goat milk using L. acidophilus.