Table 1. Profile of goat milk fermented by LAB from kefir grains and breast milk

Culture	Fermentation time to reach pH 4.6 (h)	Titratable acidity (%)	Viable cell count (Log CFU/mL)
Lactobacillus rhamnosus R2	18	0.90±0.01	9.69±0.11
Pediococcus pentasaceus 1 W2SR04	24	0.94±0.04	9.18±0.46
Lactobacillus kefiri YK4	24	0.80±0.03	9.79±0.39
Lactobacillus kefiri JK17	24	0.79±0.02	9.67±0.07
Lactobacillus fermentum R6	24	0.84±0.01	9.58±0.03
Lactobacillus plantarum 1W22408	32	0.77±0.06	9.25±0.39
Lactobacillus R7F	36	0.81±0.02	9.46±0.52
Lactobacillus fermentum S206	48	0.70±0.06	9.53±0.17
Lactobacillus delbrueckii BD7	48	0.75±0.05	9.73±0.36
Lactococcus lactis ssp. lactis BD17	48	0.75±0.05	9.55±0.38

LAB, lactic acid bacteria.