Chemical, Bioactive, and Sensory Properties of Fermented Goat Milk with Umbu-Caja ( Spondias bahiensis ) and an Autochthonous Multistrain Lactic Acid Bacteria Culture

Abstract

Abstract This study aimed to produce and select fermented goat milk (FGM) with umbu-cajá using autochthonous lactic acid bacteria (LAB) cultures and to evaluate the chemical, bioactive, and sensory properties of the selected formulation in comparison with a similar product formulated with a commercial starter culture. Six FGM formulations (FGM1–FGM6) were produced using autochthonous single-strain cultures, whereas FGM7, formulated with a multistrain culture, showed superior performance and was selected for further analysis. During 28 days of refrigerated storage, FGM7 maintained high viable LAB counts, whereas FGM8, formulated with a commercial culture, showed a significant reduction in LAB counts by day 28. FGM7 also exhibited higher antioxidant activity, as assessed by DPPH, ABTS, and FRAP assays, as well as higher levels of phenolic compounds, particularly at day 28. In sensory evaluation, FGM7 showed higher scores for aroma, flavor, global impression, and purchase intention than FGM8, with acceptability indices above 80% for all evaluated attributes; moreover, 73.64% of panelists preferred FGM7, whereas FGM8 showed an acceptability index below 70% for purchase intention. These findings highlight the potential of regional biodiversity, including an autochthonous multistrain LAB culture and a native Caatinga fruit, for the development of innovative dairy products that meet the growing consumer demand for flavorful and potentially health-promoting foods.

The authors' abstract, as published at the source. ACS Food Science & Technology, 2026 · DOI ↗