Development of functional fermented goat milk using potential probiotic culture with enhanced sensory and bioactive properties

Abstract

Abstract This study aimed to develop functional fermented goat milk using potential probiotic lactic acid bacteria naturally capable of producing gamma-aminobutyric acid (GABA). Sixty bacterial isolates from traditional dairy products were screened for safety, probiotic potential, and GABA production. Limosilactobacillus fermentum ALR32 and Enterococcus faecium AK162 showed the highest GABA production (117.0 ± 1.2 mg/L and 113.4 ± 1.6 mg/L, respectively). Fermentation at 37 °C with yeast extract significantly increased bioactive compound levels. Both strains showed acid and bile tolerance, antimicrobial activity, and good viability in goat milk. Sensory analysis showed reduced goaty flavour and improved acceptability compared to the control. These findings support a natural, additive-free approach to producing functional fermented goat milk with improved health and sensory attributes. These provide a sustainable and natural strategy for producing neurofunctional dairy products, responding to the growing demand for clean-label, health-enhancing food.