Lactic Acid Bacteria, in
addition to their probiotic properties, impede the growth of pathogenic
and spoiling bacteria by competing for nutrients and starterderived
inhibitor compounds, such as lactic acid, hydrogen
peroxide and bacteriocins (Stiles & Holzapfel, 1997) thereby technically
improving the quality of the milk. Therefore, this study was
conducted to characterise and select LAB from goat milk with potential
probiotic use and to evaluate the safety of these cultures in
artisanal cheeses.