Technological aspects of lactic acid bacteria originated from artisanal cheeses

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Abstract
Well-characterized, genetically stable starter cultures are used to produce safe fermented dairy products of consistent quality. Lactic acid bacteria play several roles in cheese production. The lactic acid produced influences the firmness of the curd, the yield, and the rheological properties of the cheese. Starter cultures contribute to the formation of flavour and aroma compounds in the product. The aim of the research is to select and determine the technological aspects of lactic acid bacteria isolated from fresh traditional cheese varieties, which could potentially be used as cheese starter. The 13 strains of the more than 50 lactic acid bacteria studied showed different proteolytic activities and moderate acidifier capacity, contributed to the suppression of pathogenic or spoilage bacteria, and, with cell autolysis, accelerated cheese ripening through the release of enzyme. There are species that convert non-carbohydrate compounds into aroma compounds such as diacetyl. The identified bacteria are Lactiplantibacillus pentosus Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactiplantibacillus argentoratensis. Based on the results, we can confirm that some of the lactic acid bacteria isolated from fresh cow and goat milk cheese can be potentially applied as starter cultures in cheese production such as Lacticaseibacillus paracasei L13C, Lactiplantibacillus pentosus L10G, Lactiplantibacillus plantarum L7C, and Lactiplantibacillus argentoratensis L2C.

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