In conclusion, this study reveals the LAB isolated from goat milk
have high potential for probiotic application, with elevated production
of EPS, survival at low pH and confirmed in vitro inhibition
of pathogens. The cocktail of isolates UNIVASF CAP improved the
microbiological safety of cheese against E. coli, the main microorganism
detected in goat milk in the semi-arid region of Pernambuco.
Further studies are in progress in the author's laboratories to
evaluate the ability of isolates to inhibit other pathogens in dairy
goats' milk derivatives and the beneficial effects on health with the
purpose of contributing to the development of goat production in
this region of Brazil.