Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk

Probiotic milk is a class of fermented that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially also yeast activity. Hence, aim this work was isolate and select yeasts from spontaneous fermentations be used as inoculum, together with LAB, for manufacturing probiotic acidic low-alcohol milk. Six species were detected fermentation. A screening 13 strains 14 previously isolated LAB strains, based on resistance bile salts conditions, carried out. The best performing successively tested in vitro gastrointestinal tolerance. strain Kluyveromyces marxianus Lactococcus lactis selected two different values main technological microbiological parameters (pH, organic acids, ethanol, microbial concentrations) experimental range those reported category products. evaluation microorganism survival samples subjected simulated conditions highlighted high both strains. In conclusion, starter culture enabled setting up potential