The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry
Raw goat milk-derived <i>Lactococcus lactis</i> MK1/3 (CCM 9209) was studied to show its potential for use in the dairy industry. Finding an innovative strain indicates having a new safe, original additive for functional food. The strain has been shown to be safe using a model experiment...
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2025-06-01
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| author | Andrea Lauková Martin Tomáška Maroš Drončovský Rastislav Mucha Emília Dvorožňáková Miroslav Kološta Monika Pogány Simonová |
| author_facet | Andrea Lauková Martin Tomáška Maroš Drončovský Rastislav Mucha Emília Dvorožňáková Miroslav Kološta Monika Pogány Simonová |
| author_sort | Andrea Lauková |
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| description | Raw goat milk-derived <i>Lactococcus lactis</i> MK1/3 (CCM 9209) was studied to show its potential for use in the dairy industry. Finding an innovative strain indicates having a new safe, original additive for functional food. The strain has been shown to be safe using a model experiment with Balb/c mice, when no mortality was noted. Its counts were increased continually during 120 days, with the highest value on day 90 (4.38 ± 1.24 colony-forming unit per gram (CFU/g, log 10). In vivo (in the experimental mice), anti-staphylococcal effect was noted with difference 1.82 log cycles. The safety of the strain MK1/3 has been also indicated by the fact that it did not produce damaging enzymes, it has been susceptible to antibiotics, and it has shown low-grade biofilm-forming ability (0.126 ± 0.35). This strain has tolerated bile, and low pH sufficiently. It produced a postbiotic active substance with inhibitory activity against cheese and milk contaminants (<i>Enterococci</i>), reaching antimicrobial activity up to 3200 AU/mL. The count of the strain MK1/3 was higher in yogurts from ewe goat milk (4.66 ± 0.30 CFU/g, log 10), in comparison with its count in yogurts from ewe milk (4.10 ± 0.10 CFU/g, log 10), with no influencing yogurt pH. Its use in 100% starter culture to process fresh cheese based on goat milk was revealed in the standard cheese quality with sufficient amount of lactic acid microbiota. To support the benefit of the strain MK1/3, additional human trials have been reinforced. |
| format | Article |
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| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-9bc161e84c7a4cac92113a6888a8d79a2025-08-20T03:27:02ZengMDPI AGApplied Sciences2076-34172025-06-011512678110.3390/app15126781The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy IndustryAndrea Lauková0Martin Tomáška1Maroš Drončovský2Rastislav Mucha3Emília Dvorožňáková4Miroslav Kološta5Monika Pogány Simonová6Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, SlovakiaResearch Dairy Institute, Dlhá 95, 010 01 Žilina, SlovakiaResearch Dairy Institute, Dlhá 95, 010 01 Žilina, SlovakiaBiomedical Research Centre of the Slovak Academy of Sciences, Institute of Neurobiology, Šoltésovej 4, 040 01 Košice, SlovakiaParasitological Institute of the Slovak Academy of Sciences, Hlinkova 3, 040 01 Košice, SlovakiaResearch Dairy Institute, Dlhá 95, 010 01 Žilina, SlovakiaCentre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, SlovakiaRaw goat milk-derived <i>Lactococcus lactis</i> MK1/3 (CCM 9209) was studied to show its potential for use in the dairy industry. Finding an innovative strain indicates having a new safe, original additive for functional food. The strain has been shown to be safe using a model experiment with Balb/c mice, when no mortality was noted. Its counts were increased continually during 120 days, with the highest value on day 90 (4.38 ± 1.24 colony-forming unit per gram (CFU/g, log 10). In vivo (in the experimental mice), anti-staphylococcal effect was noted with difference 1.82 log cycles. The safety of the strain MK1/3 has been also indicated by the fact that it did not produce damaging enzymes, it has been susceptible to antibiotics, and it has shown low-grade biofilm-forming ability (0.126 ± 0.35). This strain has tolerated bile, and low pH sufficiently. It produced a postbiotic active substance with inhibitory activity against cheese and milk contaminants (<i>Enterococci</i>), reaching antimicrobial activity up to 3200 AU/mL. The count of the strain MK1/3 was higher in yogurts from ewe goat milk (4.66 ± 0.30 CFU/g, log 10), in comparison with its count in yogurts from ewe milk (4.10 ± 0.10 CFU/g, log 10), with no influencing yogurt pH. Its use in 100% starter culture to process fresh cheese based on goat milk was revealed in the standard cheese quality with sufficient amount of lactic acid microbiota. To support the benefit of the strain MK1/3, additional human trials have been reinforced.https://www.mdpi.com/2076-3417/15/12/6781<i>Lactococci</i>benefitpostbiotic activityapplicationdairy |
| spellingShingle | Andrea Lauková Martin Tomáška Maroš Drončovský Rastislav Mucha Emília Dvorožňáková Miroslav Kološta Monika Pogány Simonová The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry Applied Sciences <i>Lactococci</i> benefit postbiotic activity application dairy |
| title | The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry |
| title_full | The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry |
| title_fullStr | The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry |
| title_full_unstemmed | The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry |
| title_short | The Application Potential of the Raw Goat Milk-Derived Strain <i>Lactococcus lactis</i> MK 1/3 for the Dairy Industry |
| title_sort | application potential of the raw goat milk derived strain i lactococcus lactis i mk 1 3 for the dairy industry |
| topic | <i>Lactococci</i> benefit postbiotic activity application dairy |
| url | https://www.mdpi.com/2076-3417/15/12/6781 |
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