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

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