02980naa a2200505 a 450000100080000000500110000800800410001902400560006010000230011624501900013926000090032952013940033865000210173265000190175365000260177265000200179865000140181865000250183265000150185765000130187265000190188565000140190465000260191865000210194465000300196565300210199565300210201665300270203765300230206465300420208765300190212970000210214870000230216970000170219270000180220970000220222770000260224970000310227570000220230670000230232870000250235170000200237670000210239677300570241721887692026-07-30       2026    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/microorganisms140407992DOI1 aSILVA, M. O. M. da  aEvaluation of Lactiplantibacillus plantarum CNPC001 in co-culture with Streptococcus thermophilus QGE on microbial sanitary indicators in fermented raw goat milk.h[electronic resource]  c2026  aAbstract: The antimicrobial potential of the strain Lactiplantibacillus plantarum CNPC001 in fermented raw goat milk against contamination indicators (Escherichia coli, Staphylococcus spp., Salmonella spp., as well as yeasts and molds) was assessed. To do this, two distinct treatments were produced in triplicate in raw goat milk, one only with the starter Streptococcus thermophilus QGE (T1) and the other with the starter and Lp. plantarum CNPC001 in co-culture (T2). The main bio-preservative effect of Lp. plantarum CNPC001 in co-culture with S. thermophilus was verified against E. coli and Staphylococcus spp., in which E. coli was completely inhibited at the end of fermentation and Staphylococcus spp. remained below the method threshold (&lt2.00 log CFU/g) from the 14th day up to the end of storage. For Salmonella spp., a significant difference between the fermented milks was verified at the end of fermentation process, in which the absence of this microorganism was only verified in the T2. No significant differences between the T1 and T2 were verified for yeast and molds. The viability of Lp. plantarum remained above 7 log CFU g−1 for 28 days of storage. Therefore Lp. plantarum CNPC001 in co-culture with S. thermophilus QGE was able to demonstrate a bio-preservative effect in fermented raw goat milk, inhibiting the growth of E. coli, S. aureus, and Salmonella spp.  aBiopreservatives  aDairy products  aFood biopreservatives  aFood technology  aGoat milk  aLactic acid bacteria  aProbiotics  aRaw milk  aÁcido Lático  aBactéria  aFermentação Lática  aFermento Lático  aProduto Derivado do Leite  aBioconservação  aBiopreservação  aBiopreservative effect  aGoat dairy product  aLactiplantibacillus plantarum CNPC001  aNative culture1 aSANTOS, V. do N.1 aSILVA, A. P. A. da1 aROCHA, B. P.1 aDANTAS, G. C.1 aFLORÊNCIO, I. M.1 aPEREIRA, E. V. dos S.1 aGALDINO, I. K. C. P. de O.1 aFLORENTINO, L. R.1 aBARCELOS, S. C. de1 aSANTOS, K. M. O. dos1 aEGITO, A. S. do1 aBURITI, F. C. A.  tMicroorganismsgv. 14, n. 4, article 799, Apr. 2026.