Technological characterization of lactic acid bacteria isolated from goat natural starter

The study was set up so as to compare the lactic acid bacteria present naturally in goats milk with those characteristic of cow's milk from the same production area in the Lombardy Region. A large number of strains was isolated from the natural goat milk The strains were characterized phenotypically and technologically in order to assess the biodiversity within this wild microbial populations. In addition, a comparison was made of the activity of strains common to both the goat and the cow's milk, and it was observed that some strains showed higher metabolic activity in one milk than in the other. On comparing the strains belonging to the most frequently dominant species (Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis ) isolated from goat's milk with as many strains from the same species in the cow's milk, a large biodiversity was found.