Growth, viability, and post-acidification of Lactobacillus plantarum in bovine transition milk

In this study, four milk substrates were analyzed to evaluate bovine Lactobacillus plantarum strain viability after 24 and 48 h of fermentation. In addition, cell viability, and post-acidification in transition milk fermented by these bacteria were assessed over a 60-d storage period at 4 and 25 °C. Significant reduction (30.9 %) of cell viability after 48 h of fermentation was observed for the formulation with whole milk. However, in fermented transition milk stored at 4 °C, cell viability and acidity were maintained at acceptable levels throughout the 60-d storage period. The viability of L. plantarum in fermented transition milk stored at 25 °C remained acceptable up to 50 d and minimum pH values were analyzed after 38 d of storage and maximum acidity levels after 56 d. Considering these results, transition milk may be preserved by L. plantarum fermentation as a substitute for milk in the artificial feed for calves as functional food.