Inclusion of Limosilactobacillus fermentum CECT5716 in Novel Fermented Caprine Milk: Technological and Nutritional Assessment

The strain of Limosilactobacillus (Lm.) fermentum CECT5716, a lactic acid bacterium originally isolated from human milk, has shown beneficial effects on intestinal barrier dysfunction. This work aimed to evaluate the inclusion of this strain in a novel fermented goats' milk to ensure a balance between probiotic viability and physical properties of the final product. The influence of both the culture and fermentation temperatures was examined in relation to their effects on rheological properties. The probiotic-added product fermented at 42 °C showed satisfactory viscoelastic properties comparable to those of commercial products. Moreover, it is a high-protein fermented milk with an in vitro amino acid digestibility of 96.5% and a moderate content of carbohydrates and fat. The probiotic milk exhibited a distinctive amino acid and peptide profile, with various identified peptides matching sequences previously reported to be beneficial for the gut barrier and metabolic health.