Autochthonous lactic acid bacteria (LAB) from goat milk were selected to produce fermented goat's milk (FGM) with licuri fruit from the biome of Brazil. The performance of commercial cultures (CC), including Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis subsp. lactis (BB-12) cultures, was compared with that of autochthonous cultures (AC). The AC, including cultures of 10 LAB isolates identified as Lactobacillus plantarum and Lactobacillus rhamnosus, were selected for their acidification properties and evaluated against the CC for their techno-functional properties. The AC showed techno-functional properties similar to or better than those of the CC. For FGM production, two culture mixture were used to give FGM1 (from CC) and FGM2 (from AC). FGM2 showed higher populations, greater acidification and proteolytic activity and less degradation of total phenolic contents over time than FGM1. FGM2 obtained higher scores for sensory attributes and consumer preference. Thus, AC are functional cultures that promote greater sensorial acceptance than CC. The use of AC and the licuri fruit for the FGM production offers the additional benefit of being a local food product.

从山羊乳中选出的自生乳酸菌（LAB）用于生产发酵的山羊乳（FGM），其中含有来自巴西生物群系的甘草果实。商业培养物（CC）的性能，包括嗜酸乳杆菌（LA-5）和动物双歧杆菌亚种。将乳酸菌（BB-12）培养物与本地培养物（AC）进行了比较。AC，包括鉴定为植物乳杆菌和鼠李糖乳杆菌的10个LAB分离株的培养物选择它们的酸化特性，并根据CC的技术功能特性对其进行评估。AC显示出与CC相似或更好的技术功能特性。为了生产FGM，使用两种培养混合物得到FGM1（来自CC）和FGM2（来自AC）。与FGM1相比，FGM2显示出更高的种群，更大的酸化和蛋白水解活性，总酚含量随时间的推移降解更少。FGM2在感官属性和消费者喜好方面得分更高。因此，AC是比CC促进更大的感觉接受的功能性培养。在FGM生产中使用AC和甘草果实作为本地食品具有更多好处。