Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture

• Published in: Foods Vol. 12; no. 6; p. 1154
• Main Authors: Nicosia, Fabrizio Domenico, Pino, Alessandra, Maciel, Guilherme Lembi Ramalho, Sanfilippo, Rosamaria Roberta, Caggia, Cinzia, de Carvalho, Antonio Fernandes, Randazzo, Cinzia Lucia
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.03.2023; MDPI
• Subjects: Acidification; adjunct culture; Amino acids; Aminopeptidase; aminopeptidases; Bacteria; Cheese; Dairy products; Diacetyl; diacetyl production; Enzymes; exopolysaccharide production; Exopolysaccharides; Food science; Laboratories; Lactic acid; Lactic acid bacteria; Lactobacillus; Lactose; Metabolism; Milk; Peptides; PepX; Production processes; Proteolysis; Salinity tolerance; Salt tolerance; Sodium chloride; Strains (organisms); United Kingdom; United Kingdom > UK; United States > US; Italy; aminopeptidases; exopolysaccharide production; PepX; adjunct culture; diacetyl production; lactic acid bacteria; Pep N
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12061154

A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested for their use in cheesemaking. Isolates were screened for salt tolerance, exopolysaccharide and diacetyl production, lipolytic, acidifying, and proteolytic activities. In addition, the aminopeptidase (Pep N and Pep X) activities, were evaluated. Most of the strains demonstrated salt tolerance to 6% of NaCl, while only two (P14, P38), one (P50) and (Q3C4) were able to grow in the presence of 10% ( / ) of NaCl. Except for 2 (Q1C6 and Q3C4), all strains showed low or medium acidifying activity and good proteolytic features. Furthermore, lipolytic activity was revealed in none of the strains, while the production of EPS and diacetyl was widespread and variable among the tested strains. Finally, regarding aminopeptidase activities, 1 (P10), 1 (P50), and 1 (Q5C6) were considered as the better performing, showing high values of both Pep N and Pep X. Based on data presented here, the aforementioned strains could be suggested as promising adjunct cultures in cheesemaking.