In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations.

Antimicrobial resistance (AMR) is a multi-sectoral, systemic, and global issue worldwide. Antimicrobial use (AMU) is a key factor in the selection of resistant bacteria within different ecological niches, from agriculture to food-producing animals to humans. There is a question regarding the extent to which the use of antibiotics in livestock production and the primary food production sector influences the selection and transmission of resistant bacteria and/or resistant genes throughout the food chain and thus contributes to the complexity in the development of AMR in humans. Although the trends in the prevalence of foodborne pathogens have changed over time, the burden of ecological niches with resistance genes, primarily in commensal microorganisms, is of concern. The implementation of the harmonized surveillance of AMU and AMR would provide comprehensive insights into the actual status of resistance and further interventions leading to its reduction. Tracking AMR in different ecological niches by applying advanced genome-based techniques and developing shared AMR data repositories would strengthen the One Health concept.

Traditional cheeses represent complex microbial ecosystems and valuable reservoirs of autochthonous lactic acid bacteria (LAB) with functional potential. This study characterized the biodiversity of non-starter LAB (NSLAB) isolated from traditional Serbian raw-milk household cheeses and selected promising autochthonous lactobacilli through a stepwise approach combining a safety assessment, technological characterization, probiotic evaluation and an in vitro interaction with Caco-2 intestinal epithelial cells. From 56 presumptive LAB isolates, RAPD-PCR differentiated 37 distinct genotypes, all of which were taxonomically identified by 16S rRNA gene sequencing. In line with the specific focus of this study on autochthonous lactobacilli, all seven isolates taxonomically assigned to this genus were selected for further characterization. Safety assessment showed that two strains (28.6%) formed biofilms and were excluded, whereas the remaining five isolates complied with EFSA antibiotic susceptibility criteria. These candidates exhibited strain-dependent degradation of αs1- and β-casein fractions and moderate milk acidification. Four strains survived simulated gastrointestinal transit, showed antagonistic activity against foodborne pathogens and adhered to Caco-2 cells without inducing cytotoxicity. Lactiplantibacillus plantarum ZI237 showed the broadest autophagy-related transcriptional response and NQO1 induction. Limosilactibacillus fermentum KT upregulated MUC2, MUC5, NQO1 and HBD-1 but reduced Occludin protein abundance, indicating a mixed epithelial response. Both strains reduced p62 protein levels, supporting modulation of autophagy-related pathways. Overall, Lpb. plantarum ZI237 emerged as the most promising candidate, whereas Lm. fermentum KT requires further evaluation before application in functional dairy products.