Development of a Functional Goat Milk Yogurt Fortified with Canine-Derived Probiotics: Physicochemical Properties, Gastrointestinal Survival, and Palatability in Dogs
DOI:
https://doi.org/10.59796/jcst.V16N4.2026.226Keywords:
canine probiotics, Agrilactobacillus fermenti, Limosilactobacillus fermentum, Pediococcus pentosaceus, goat milk yogurt, simulated gastrointestinal survivalAbstract
Dog yogurt products have gained increasing popularity among pet owners because of their nutritional value and their potential as vehicles for delivering probiotics to companion animals. This study aimed to develop a host-specific probiotic goat milk yogurt for dogs by combining canine-derived probiotic strains with selected yogurt starter cultures isolated from commercial yogurts. Six lactic acid bacteria (LAB) isolates were obtained from ten commercial yogurt products and identified as Lacticaseibacillus paracasei subsp. paracasei, Limosilactobacillus fermentum, and Streptococcus salivarius subsp. thermophilus using the API 50 CHL system. Among the isolates, Lacticaseibacillus (Lac.) paracasei LPC1 and Streptococcus (S.) thermophilus ST8 were selected as starter cultures based on their technological properties. Functional goat milk yogurts were produced by co-culturing the selected starter cultures with canine-derived probiotics, namely Agrilactobacillus fermenti Pom1, Limosilactobacillus fermentum Pom5, Pediococcus pentosaceus Chi8, or their cocktail. Compared with probiotic monocultures, the incorporation of Lac. paracasei LPC1 and S. thermophilus ST8 significantly improved yogurt structure by reducing syneresis and increasing the water-holding capacity. During 7 days of storage at 4°C, all formulations maintained stable physicochemical properties, with pH values ranging from 4.1 to 4.4 and titratable acidity from 0.77% to 1.13%. Viable LAB populations remained within 107–108 CFU/g throughout storage. Simulated gastrointestinal assays showed that substantial populations of viable LAB and S. thermophilus survived exposure to gastric and intestinal conditions, indicating a protective effect of the yogurt matrix. Palatability testing in 30 dogs demonstrated excellent acceptance of all formulations, with complete consumption rates of 96.7–100.0% and average consumption times of 28–38 s. Overall, co-culturing Lac. paracasei LPC1 and S. thermophilus ST8 with canine-derived probiotics successfully produced a functional goat milk yogurt with desirable physicochemical properties, high palatability, and sustained LAB viability during refrigerated storage, supporting its potential as a probiotic delivery vehicle for dogs.
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