Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period

In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. Th...

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Bibliographic Details
Published in:Folia microbiologica 2024-10, Vol.69 (5), p.1069-1081
Main Authors: Çetin, Bayram, Usal, Merve, Aloğlu, Hatice Şanlıdere, Busch, Annemarie, Dertli, Enes, Abdulmawjood, Amir
Format: Article
Language:English
Subjects:
Acid resistance
Acidification
Antibacterial activity
Antibiotic resistance
Antiinfectives and antibacterials
Applied Microbiology
Bacteria
Biomedical and Life Sciences
Cheese
Dairy products
Environmental Engineering/Biotechnology
Extreme values
Immunology
Lactic acid
Lactic acid bacteria
Life Sciences
Manufacturing industry
Microbiology
Original
Original Article
Proteolysis
Ripening
Starter cultures
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Summary:In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. The obtained LAB within the species Lactococcus ( Lc .) lactis , Latilactobacillus ( Lt .) curvatus , Lactobacillus ( Lb .) casei and Lb . plantarum , Enterococcus ( E .) durans , E. faecium , E. faecalis , Streptococcus macedonicus , and Weissella paramesenteroides were characterized in terms of their influence on technological properties and their potential as starter cultures for traditional white brined cheese production. The results of the microbiological and physicochemical investigations showed that a few selected isolates of Lc. lactis , Lb. casei , and Lb. plantarum had certain functions as starter germs. Moderate acidification capacity, antibacterial activity and proteolytic activity, which are characteristic of their use as starter lactic acid bacteria, were found. Importantly, antibiotic resistance among selected Lc. lactis , Lb. casei , and Lb. plantarum isolates was extremely low, whereas some of these isolates demonstrated antibacterial activity against major foodborne pathogenic bacteria. Based on the results obtained in this study, selected Lc. and Lb . isolates can also be considered as starter culture in traditional cheese production.
ISSN:0015-5632
1874-9356
1874-9356
DOI:10.1007/s12223-024-01141-8