Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits

SUSANA SALVA; MARTA NUÑEZ DE KAIRUZ; JULIO VILLENA; ADRIANA RAMON; GRACIELA FONT; SUSANA ALVAREZ

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2011 vol. 91 p. 2355 - 2362

0022-5142

BACKGROUND: Lactobacillus rhamnosus CRL1505, a strain of goats’ milk origin, is able to stimulate mucosal immunity and protect immunocompetent mice from intestinal and respiratory infections. RESULTS: In this work we developed and characterized a fermented goats’ milk containing L. rhamnosus CRL1505, and we demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory properties of the strain. L. rhamnosus CRL1505 survived the manufacturing process of fermented milk and maintained a viability of 106 cfu g−1 during storage. The fermented goats’ milk was accepted by 90.48% of the panelists and was considered as having an acid taste and pleasant aroma. We also demonstrated that the developed product, used as a supplement during the repletion of immunocompromised malnourished mice, was effective in accelerating the recovery of clinical parameters altered by malnutrition and to induce increased resistance against intestinal and respiratory infections. CONCLUSION: Goats’ milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy product since this new food has the ability to stimulate the common mucosal immune system and to improve defenses against respiratory and intestinal infections. ⃝c 2011SocietyofChemicalIndustry