Table 2.
Functional characteristics of technological interest for prevalent LAB species isolated from goat milk.
| Species (% of positive strains) | ||||
|---|---|---|---|---|
|
Lc. lactis subsp. lactis (no. of strains 45) |
Enterococcus faecium (no. of strains 33) |
Lb. paracasei (no. of strains 42) |
||
| Casein hydrolysis | 37.7 | 27.2 | 28.6 | |
|
| ||||
| Citrate utilization | 20 | 30.3 | 88 | |
|
| ||||
| Lipolytic activity | 0 | 0 | 0 | |
|
| ||||
| Acetoin production | 0 | 6.1 | 21.4 | |
|
| ||||
| Acidifying activity | ∆pH (0-1) | 37.7 | 42.4 | 83.3 |
| ∆pH (1-2) | 6.7 | 51.5 | 16.7 | |
| ∆pH (> 2) | 55.5 | 6.1 | 0 | |
|
| ||||
| Milk coagulation | 73.3 | 18.1 | 21.4 | |
|
| ||||
| Β-galactosidase activity | 100 | 75.7 | 100 | |