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Isolation of microbial strains from goat's milk for industrial application

Author: Bogdan Nina
Degree:doctor of biology
Speciality: 03.00.23 - Biotechnology
Institution: Practical Scientific Institute of Horticulture and Food Technology


The thesis was presented on the 5 December, 2019
Approved by NCAA on the 28 February, 2020


Adobe PDF document1.26 Mb / in romanian


CZU 579.2/.6/.8:60:637.146

Adobe PDF document 6.83 Mb / in romanian
170 pages


lactic acid bacteria, indigenous strains, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, Lactococcus lactis ssp. cremoris, Streptococcus thermophilus, starter culture, goat milk, white brined cheese


Thesis structure: Introduction, four Chapters, General Conclusions and Recommendations, 179 of bibliographic sources, 13 Appendices, main text 125 pages, 23 figures, 27 tables (without those from annexes). The results were published in 17 scientific papers.

Research goal: selection of lactic bacteria strains with valuable biotechnological potential for the dairy industry and their use in the composition of starter cultures for the production of dairy products from goats' milk.

The objectives of the study: isolation of pure lactic culture from raw goat milk; identification of isolated strains according to the study of morphological, cultural, physiological and biochemical characteristics; study of biotechnological properties and selection of valuable lactic bacteria strains for the milk industry; application of the strains selected in the composition of the starter cultures for the production of white brined cheese from goat's milk; developing the technology for the production of goat's milk cheese.

Scientific novelty and originality: new strains of lactic acid bacteria with high biotechnological potential, isolated from raw goat milk from various regions of the Republic of Moldova have been proposed for the dairy industry. On the basis of the selected strains, new native starter culture with high milk fermentation activity were developed for the preparation of cheese from goat milk.

The result that contributes to solving an important scientific problem in the thesis consists in selection of new strains of mesophilic and thermophilic lactic acid bacteria of technological importance which led to development of the autochthonous starter culture for goat's cheese production and allowed to to efficiency streamline process of fermented dairy products from goat milk.

Theoretical value: accumulation of new data on the biodiversity of indigenous strains of lactic acid bacteria isolated from raw goat milk from different regions of the Republic of Moldova; the scientific argumentation of the use of autochthonous starter culture based on lactic acid bacteria for the preparation of cheese from goat milk. A new nutrient medium and a new protective environment medium have been proposed for the freeze-drying of lactic acid bacteria from goat milk. Technology advantages of starter culture applied is confirm in patent MD 1299 Y at 2019.01.31 „Process for producing brine cheese from goat milk”.

Applicative value: elaboration of the starter culture for the fermented dairy products preparation from goat milk and National Standard „Goat and sheep milk cheeses.Specifications.” Implementation of scientific results: results of the studies were implemented within the milk processing indystries SRL "Prietenia-Agro" (Soroca city, R. Moldova) through the production of an industrial batch of pasteurized goat milk and SRL "Major-Auto" (Taraclia city, R. Moldova) in the production of white brined cheese, and also used in the development of National Standard "Goat and sheep milk cheeses. Specifications".