Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese

A total 144 lactic acid bacteria (LAB) strains were chosen and identified from 20 samples of Turkish Beyaz cheeses to be used as a starter or bioprotective culture. Genotypic characterization of these isolates revealed the presence of distinct LAB strains belonging to 15 different species including Enterococcus faecium, Streptococcus lutetiensis, Enterococcus faecalis, Lactococcus lactis, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Streptococcus macedonicus, Lactobacillus curvatus, Lacticaseibacillus paracasei spp. tolerans, Enterococcus durans, Lactobacillus delbrueckii spp. lactis, Enterococcus italicus, Leuconostoc pseudomesenteroides, Lactiplantibacillus paraplantarum, and Pediococcus parvulus. The LAB strains were characterized according to their technological properties. In conclusion, many of the isolated LAB have important technological properties and in particular, L. lactis L52 and S. macedonicus L36 were found to be the most promising starter culture candidates due to their high acid-producing capacity. In addition, based on the results of antimicrobial and bacteriocinogenic activity, L. lactis L54 strain could be used as a bioprotective culture. Novelty impact statement This study is one of the most comprehensive research revealing the LAB diversity of Turkish Beyaz cheese, and it has been shown that many of the isolated LAB strains might have important technological properties to be used in white brined cheese production.

Dergi

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Yıl

2022

Cilt

46

Sayı

10

ISSN

0145-8892

eISSN

1745-4549

DOI

10.1111/jfpp.16837

WoS UID

WOS:000820205300001