Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products

- Sensory qualities of goat dairy products need to improve.
- Lactic acid bacteria (LAB) contribute to protective, technological, and functional properties in food.
- The use of autochthonous LAB from goat dairy products was reviewed.
- Autochthonous LAB from goat dairy products can be used as starter culture.

Goat milk and its derived products have high nutritional value. To increase their production, it is necessary to increase food safety, to improve their flavor, and to potentiate their functional value. Lactic acid bacteria (LAB) can help in the development of products with these characteristics. LAB have a long history of use in fermented foods, improving their protective, technological, and functional properties. Protective properties refer to the production of organic acids, diacetyl, hydrogen peroxide, and bacteriocins. Acidifying activity and diacetyl, exopolysaccharide (EPS), and enzyme production are desirable technological properties. In terms of functional properties, LAB can contribute to the release and/or production of compounds such as EPS, vitamins, bioactive peptides, bioactive lipids, and enzymes in food. To obtain all these benefits, the choice of LAB strain is crucial, as select autochthonous LAB have all of these properties. Generally, fermented foods elaborated with autochthonous LAB have better sensorial acceptance. These cultures might consolidate typical products, differentiate and influence the region's economy, and assist small producers and cooperatives that do not have access to industrial processing. This review aims to explore the protective, technological, and functional properties of select autochthonous LAB from goat dairy products.