Production of antibacterial organic acids during the fermentation of goat and cow milk with Bifidobacterium longum BB-46

This study was carried out to determine the intensity of production of acetic acid, short (SCFA) and medium (MCFA) chain fatty acids in cow and goat milk fermented by the use of Bifidobacterium longum Bb-46. Amounts of SCFA and MCFA in fermented goat mid cow milk were determined by the use of GC/FID method. Concentration of acetic acid in the samples of fermented goat and cow milk were measured using GC/MS method. Furthermore, the growth rates of B Bifidobacterium longum Bb-46 and its fermentation activity in goat and cow milk were also determined. Obtained results Suggest higher metabolic activity of B Bifidobacterium longum Bb-46 in goat than in cow milk. B Bifidobacterium longum Bb-46 grew better in goat than in cow milk. Consequently, pH values decreased more rapidly during the fermentation of goat milk. Contents of all the examined SCFA and MCFA, as well as of acetic acid, increased more rapidly in goat milk during the whole fermentation process.