Microbiota of Sardinian Goat’s Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development

Abstract

This work was performed to study the microbiota of raw goat’s milk (67 samples) collected in different areas of Sardinia, in order to select autochthonous lactic acid bacteria (LAB) strains for use in goat cheese manufacturing. Total mesophilic bacteria ranged between 105and 107cfu/mL; mean counts ofEnterobacteriaceaedid not exceed 4 log cfu/mL whereas those ofE. coliand coagulase-positive staphylococci were lower than 1.5 and 2 log ufc /ml, respectively. NeitherSalmonellaspp. norListeria monocytogeneswere recovered. The numbers of total LAB were in the range from 104to 107cfu/mL and mean yeasts counts varied between 103and 105cfu/mL. The most frequently isolated LAB species wereLactococcus lactissubsp.lactisandLactobacillus paracasei. The presence ofEnterococcus faeciumwas also noteworthy. Thein vitrostudy of some functional characteristics related to technological properties of the strains belonging to these species allowed to point out some strains possessing good potential for use as adjunct or starter cultures in the production of cheese.