SAS scientists characterized bacteria beneficial to health
Goat milk contains more minerals, especially calcium, than cow's milk. It also contains other mineral elements in a higher percentage representation such as magnesium, potassium, phosphorus, copper, and zinc, but also trace elements, especially manganese and chromium. What is important, however, is that it contains beneficial microbiota, some representatives of which have a positive effect on the consumers´ health. Scientists from the Centre of Biosciences SAS selected and characterized post-biotically active (antimicrobial acting) bacteria for their use in producing products from fermented goat's milk, for which they obtained a patent.
"In cooperation with the Dairy Research Institute in Žilina, we have selected bacterial strains that are sensitive to antibiotics, do not contain genes for virulence factors and are free from the production of unwanted enzymes. On the contrary, they produce the useful enzyme β-galactosidase, which is important in preparing products for individuals suffering from lactose intolerance. The strains produce antimicrobial substances-bacteriocins, belonging to the postbiotics. The substances remain stable even during long-term storage at a temperature of -20 ˚C," said Andrea Lauková, a leading scientific researcher from the Centre of Biosciences SAS, Institute of Animal Physiology in Košice.
Goat's milk is considered a functional and nutritionally valuable liquid rich in components such as post-biotically active strains of bacteria. The bacteria characterized and applied at the aforementioned workplace survive in sufficient quantities in yoghurts made from goat's milk.
"Another component of goat's milk important for our health is vitamins A, B1, B2, B12, C, D, E, K and folic acid. Fatty acids are also represented, mainly butyric, caproic, caprylic, capric, palmic, arachidonic and linolenic acids. Goat's milk also contains a higher percentage of the amino acids threonine, isoleucine, lysine, tyrosine, cysteine and valine," said the scientist.
After the successful completion of the full examination of the patent application PP 50021-2022 this month, the Industrial Property Office of the Slovak Republic granted the workplace a patent named: "Strain of lactic acid bacteria Lactococcus lactis subsp. lactis MK1/3, method of producing fermented goat's milk and products produced by this method".
Edited by Monika Tináková
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