QUALITY, VIABILITY, AND ANTI-BACTERIAL PROPERTIES OFLACTOBACILLUS FERMENTUM NCC2970 IN PROBIOTICFERMENTED GOAT MILK AT 4 DEGREE CELSIUSSRI MELIA, FERAWATI, ISKANDAR ZULKARNAIN, HENDRI PURWANTO,YUHERMAN JASWANDI AND ENDANG PURWATIAbstract This research studies the quality of goat's milk fermented with Lactobacillus fermentum strains NCC2970 to measure the viability of lactic acid bacteria (LAB) strain Lactobacillus fermentum and growth of the pathogen Listeria monocytogenes CFSAN004330 during 4 degree celsius storage. Complete randomized design wasused with 4 storage times; 1, 5, 10 and 15 days with 5 replicates. Storage time affected fermentation significantly (P<0.05), lowered water content and fat levels and increased the level of protein, total solidsand viscosity. The water activity of the fermented goat milk was not affected significantly (P>0.05) by storage duration, but storage duration did significantly (P<0.05) lower the pH and increase titratable acid by 1.51%after 15 days. The viability of the LAB after 15 days of storage was 4.8 x 108 CFU/mL, which is still within the SNI and the Codex standard. Fermented goat milk inhibited the growth of Listeria monocytogenes strainCFSAN004330 for up to 9 days of storage from 1.1 x 106 CFU/mL to 4 x 103 CFU/mL. Based on the resultsof this research it can be concluded that goat milk fermented with Lactobacillus fermentum NCC2970 can maintain its quality up to 15 days if stored at 4 degree celsius while maintaining the viability of probiotic LAB and isable to inhibit the growth of pathogenic bacteria.
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