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

Nicosia, Fabrizio Domenico; Pino, Alessandra; Maciel, Guilherme Lembi Ramalho; Sanfilippo, Rosamaria Roberta; Caggia, Cinzia; de Carvalho, Antonio Fernandes; Randazzo, Cinzia Lucia

doi:10.3390/foods12061154

Cited by 44Probiotics and Fermented FoodsAdvanced Scientific Research MethodsFermentation and Sensory Analysis

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

Open access

Nicosia, Fabrizio Domenico, Pino, Alessandra, Maciel, Guilherme Lembi Ramalho, Sanfilippo, Rosamaria Roberta, Caggia, Cinzia, de Carvalho, Antonio Fernandes, Randazzo, Cinzia Lucia·2023·Foods

DOI 10.3390/foods12061154PMC PMC10048630

Open this paper in CoChat — free account Open PDF

Abstract

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 L. delbruekii (P14, P38), one L. rhamnosus (P50) and one L. plantarum (Q3C4) were able to grow in the presence of 10% (w/v) of NaCl. Except for 2 L. plantarum (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 L. delbrueckii (P10), 1 L. rhamnosus (P50), and 1 L. lactis (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.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.3390/foods12061154

Cites

59 of 59 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

During ripening, an extremely complex set of biochemical changes occurs through the catalytic action of coagulants, indigenous milk enzymes, starter bacteria and their enzymes, and secondary microbiota and their enzymes.
“During ripening, an extremely complex set of biochemical changes occur through the catalytic action of the following agents: coagulants; indigenous milk enzymes, especially plasmin and lipoprotein lipase, which are particularly important in cheese made from raw milk; starter bacteria (SLAB) and their enzymes; and secondary microbiota (NSLAB) and their enzymes [115,116,117].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [116]
The Introduction describes roles for starter and non-starter LAB during cheesemaking and ripening, and says coagulating enzymes and microbial proteinases release peptides from milk caseins. It does not identify indigenous milk enzymes, including plasmin and lipoprotein lipase, as contributors to the ripening changes attributed to this source. No page numbers are available in our copy. (LLM, conf=0.86)
Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · cited 1× · see citing works
“Three primary LAB metabolic pathways, including lactate and free fatty acid release metabolisms as well as proteolysis (with subsequent peptides and amino acid catabolism), are mainly involved in the definition of the sensory profile of the final product [5].”
Background
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823 · see citing works
The proteotytic systems of lactic acid bacteria
Kunji, E. R. S., Mierau, I., Hagting, A., Poolman, B., & Konings, W. N. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395933 · Cited by 715 · see citing works
Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630 · see citing works
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Kieliszek, M., Pobiega, K., Piwowarek, K., & Kot, A. M. (2021) · Molecules · doi:10.3390/molecules26071858 · Cited by 454 · see citing works
The proteolytic system of lactic acid bacteria revisited: a genomic comparison
Liu, M., Bayjanov, J. R., Renckens, B., Nauta, A., & Siezen, R. J. (2010) · BMC Genomics · doi:10.1186/1471-2164-11-36 · Cited by 389 · see citing works
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry
Korcz, E., & Varga, L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.02.014 · Cited by 347 · see citing works
Culturable Psychrotrophic Bacterial Communities in Raw Milk and Their Proteolytic and Lipolytic Traits
Hantsis-Zacharov, E., & Halpern, M. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.00866-07 · Cited by 335 · see citing works
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
Franciosi, E., Settanni, L., Cavazza, A., & Poznanski, E. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2008.07.008 · Cited by 217 · see citing works
The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637
Moslehishad, M., Ehsani, M. R., Salami, M., Mirdamadi, S., Ezzatpanah, H., Niasari-Naslaji, A., & Moosavi‐Movahedi, A. A. (2012) · International Dairy Journal · doi:10.1016/j.idairyj.2012.10.015 · Cited by 201 · see citing works
Cheese in nutrition and health
Walther, B., Schmid, A., Sieber, R., & Wehrmüller, K. (2008) · Dairy Science and Technology · doi:10.1051/dst:2008012 · Cited by 196 · see citing works
Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria: Structures, Physiochemical Functions and Applications in the Food Industry
Xu, Y., Cui, Y., Yue, F., Liu, L., Shan, Y., Liu, B., Zhou, Y., & Lü, X. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.03.032 · Cited by 189 · see citing works
Chemistry of Structure-Function Relationships in Cheese
Malin, E. L., & Tunick, M. H. (1995) · Advances in experimental medicine and biology · doi:10.1007/978-1-4615-1913-3 · Cited by 174 · see citing works
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese
Bello, B. D., Cocolin, L., Zeppa, G., Field, D., Cotter, P. D., & Hill, C. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.10.016 · Cited by 151 · see citing works
Characterization and evaluation of lactic acid bacteria isolated from goat milk
Júnior, W. L. G. D. A., Ferrari, Í. D. S., de Souza, J. V., da Silva, C. D. A., da Costa, M. M., & Dias, F. S. (2015) · Food Control · doi:10.1016/j.foodcont.2015.01.013 · Cited by 148 · see citing works
Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry
Soda, M. E., Madkor, S. A., & Tong, P. S. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)74920-4 · Cited by 133 · see citing works
Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture
Lemieux, L., & Simard, R. E. (1991) · Le Lait · doi:10.1051/lait:1991647 · Cited by 126 · see citing works
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
Kamimura, B. A., Magnani, M., Luciano, W. A., Bovo, F., Pimentel, T. C., Alvarenga, V. O., Pelegrino, B. O., da Cruz, A. G., & Sant’Ana, A. S. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12486 · Cited by 124 · see citing works
Biogenesis of Flavour Compounds in Cheese
Fox, P. F., Singh, T. K., & McSweeney, P. L. H. (1995) · Advances in experimental medicine and biology · doi:10.1007/978-1-4615-1913-3_6 · Cited by 113 · see citing works
Exopolysaccharides produced by yogurt-texture improving Lactobacillus plantarum RS20D and the immunoregulatory activity
Zhu, Y., Wang, X., Pan, W., Shen, X., He, Y., Yin, H., Zhou, K., Zou, L., Chen, S., & Liu, S. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.09.201 · Cited by 107 · see citing works
Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations
Herrero, M., Mayo, B., González, B., & Suárez, J. E. (1996) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1996.tb03548.x · Cited by 99 · see citing works
Technological properties of candidate probiotic Lactobacillus plantarum strains
Georgieva, R., Iliev, I. N., Haertlé, T., Chobert, J., Иванова, И., & Danova, S. T. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.06.006 · Cited by 97 · see citing works
Plant Milk-Clotting Enzymes for Cheesemaking
Nicosia, F. D., Puglisi, I., Pino, A., Caggia, C., & Randazzo, C. L. (2022) · Foods · doi:10.3390/foods11060871 · Cited by 95 · cited 1× · see citing works
“Moreover, X-prolyl-dipeptidyl aminopeptidase (PepX) is an additional peptidase with the ability to hydrolyze proline in specific peptide sites mitigating the bitter taste of the cheese [14].”
BackgroundSelf-citation
Bitterness in cheese: A review
Najafi, M. B. H., Lee, B. H., & Law, B. A. (1996) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399609527733 · Cited by 82 · see citing works
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses
Scatassa, M. L., Gaglio, R., Macaluso, G., Francesca, N., Randazzo, W., Cardamone, C., Grigoli, A. D., Moschetti, G., & Settanni, L. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.06.008 · Cited by 81 · see citing works
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
Randazzo, C. L., Pitino, I., Luca, S. D., Scifò, G. O., & Caggia, C. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.12.005 · Cited by 80 · see citing works
Self-citation
Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures
Ahmed, N. H., Soda, M. E., Hassan, A. N., & Frank, J. F. (2004) · LWT · doi:10.1016/j.lwt.2004.10.001 · Cited by 80 · see citing works
Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese
González, L., Sacristán, N., Arenas, R. L. S., Fresno, J. M., & Tornadijo, M. E. (2010) · Food Microbiology · doi:10.1016/j.fm.2010.01.004 · Cited by 78 · see citing works
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods
Rincon-Delgadillo, M. I., López-Hernández, A., Wijaya, I. S., & Rankin, S. A. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-4834 · Cited by 75 · see citing works
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
Carafa, I., Nardin, T., Larcher, R., Viola, R., Tuohy, K. M., & Franciosi, E. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.12.003 · Cited by 75 · see citing works
Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese
Ferrari, Í. D. S., de Souza, J. V., Ramos, C. L., da Costa, M. M., Schwan, R. F., & Dias, F. S. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.06.014 · Cited by 73 · see citing works
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
Carpino, S., Randazzo, C. L., Pino, A., Russo, N., Rapisarda, T., Belvedere, G., & Caggia, C. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.09.006 · Cited by 69 · see citing works
Self-citation
Symposium review: Genomic investigations of flavor formation by dairy microbiota
McAuliffe, O. E., Kilcawley, K. N., & Stefanovic, E. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-15385 · Cited by 65 · see citing works
Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
Lawlor, J., Delahunty, C. M., Wilkinson, M. G., & Sheehan, J. J. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00039-0 · Cited by 64 · see citing works
The spatial distribution of bacteria in Grana-cheese during ripening
Monfredini, L., Settanni, L., Poznanski, E., Cavazza, A., & Franciosi, E. (2011) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2011.07.002 · Cited by 62 · see citing works
Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese
Psoni, L., Kotzamanidis, C., Yiangou, M., Tzanetakis, N., & LITOPOULOU‐TZANETAKI, E. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.09.020 · Cited by 62 · see citing works
Characterization of the Recombinant Exopeptidases PepX and PepN from Lactobacillus helveticus ATCC 12046 Important for Food Protein Hydrolysis
Stressler, T., EISELE, T. A., Schlayer, M., Lutz‐Wahl, S., & Fischer, L. (2013) · PLoS ONE · doi:10.1371/journal.pone.0070055 · Cited by 61 · see citing works
Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review
Thierry, A., Valence, F., Deutsch, S., Even, S., Falentin, H., Loir, Y. L., Jan, G., & Gagnaire, V. (2015) · Dairy Science and Technology · doi:10.1007/s13594-015-0267-9 · Cited by 59 · see citing works
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
Guarcello, R., Carpino, S., Gaglio, R., Pino, A., Rapisarda, T., Caggia, C., Marino, G., Randazzo, C. L., Settanni, L., & Todaro, M. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.05.011 · Cited by 57 · see citing works
Self-citation
Potential of lactic acid bacteria from Pico cheese for starter culture development
Câmara, S., Dapkevicius, A., Riquelme, C., Elias, R., Silva, C., Malcata, F., & Dapkevicius, M. (2019) · Food Science and Technology International · doi:10.1177/1082013218823129 · Cited by 54 · see citing works
Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria
Meng, Z., Zhang, L., Xin, L., Lin, K. F., Yi, H., & Han, X. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-14003 · Cited by 48 · see citing works
Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables
Karasu, N., Şimşek, Ö., & Çon, A. H. (2010) · Annals of Microbiology · doi:10.1007/s13213-010-0031-6 · Cited by 45 · see citing works
Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates
Tsigkrimani, M., Panagiotarea, K., Paramithiotis, S., Bosnea, L. A., Pappa, E. C., Drosinos, E. H., Skandamis, P. N., & Mataragas, M. (2022) · Foods · doi:10.3390/foods11030459 · Cited by 45 · see citing works
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese
Pino, A., Liotta, L., Randazzo, C. L., Todaro, A., Mazzaglia, A., Nardo, F. D., Chiofalo, V., & Caggia, C. (2017) · Food Microbiology · doi:10.1016/j.fm.2017.09.005 · Cited by 44 · see citing works
Self-citation
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese
Morea, M., Matarante, A., Cagno, R. D., Baruzzi, F., & Minervini, F. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2006.05.010 · Cited by 43 · see citing works
Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum
Requena, T., Peláez, C., & Fox, P. F. (1993) · European Food Research and Technology · doi:10.1007/bf01197934 · Cited by 43 · see citing works
Isolation and functional characterization of exopolysaccharide produced by Lactobacillus plantarum S123 isolated from traditional Chinese cheese
Saleem, M. H., Malik, S., Mehwish, H. M., Ali, M. W., Hussain, N., Khurshid, M., Rajoka, M. S. R., & Chen, Y. (2021) · Archives of Microbiology · doi:10.1007/s00203-021-02291-w · Cited by 43 · see citing works
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system
Randazzo, C. L., Luca, S. D., Todaro, A., Restuccia, C., Lanza, C. M., Spagna, G., & Caggia, C. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.03261.x · Cited by 42 · see citing works
Self-citation
Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria
Pino, A., Russo, N., Hoorde, K. V., Angelis, M. D., Sferrazzo, G., Randazzo, C. L., & Caggia, C. (2019) · Microorganisms · doi:10.3390/microorganisms7080254 · Cited by 39 · see citing works
Self-citation
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
Randazzo, C. L., Liotta, L., Angelis, M. D., Celano, G., Russo, N., Hoorde, K. V., Chiofalo, V., Pino, A., & Caggia, C. (2021) · Microorganisms · doi:10.3390/microorganisms9010179 · Cited by 39 · see citing works
Self-citation
Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture
Hadef, S., Idoui, T., Sifour, M., Genay, M., & Dary, A. (2022) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-022-10000-2 · Cited by 34 · see citing works
Whey fermentation by Lactobacillus delbrueckii subsp. bulgaricus for exopolysaccharide production in continuous culture
Shene, C., & Bravo, S. (2006) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2006.11.003 · Cited by 32 · see citing works
Technological characterization of lactic acid bacteria from Tenerife cheese
Pérez, G. E. G., Cardell, E., & Zárate, V. (2003) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2003.00696.x · Cited by 31 · see citing works
Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd
Ali, K., Mehmood, M. H., Iqbal, M. A., Masud, T., Qazalbash, M. A., Shahzad, S., Ahmed, S., Tariq, M. R., Safdar, W., Nasir, M. A., et al. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.905 · Cited by 30 · see citing works
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
SILVA, E. O. O. E., Nespolo, C. R., Sehn, C. P., Pinheiro, F. C., & Stefani, L. M. (2019) · Food Science and Technology · doi:10.1590/fst.11019 · Cited by 30 · see citing works
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
Peralta, G. H., Bergamini, C. V., Audero, G., Páez, R., Wolf, I. V., Perotti, M. C., & Hynes, E. R. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.05.014 · Cited by 29 · see citing works
Physiological and genomic characterization of an exopolysaccharide-producing Weissella cibaria CH2 from cheese of the western Himalayas
Kumari, M., Kumar, R., Singh, D. P., Bhatt, S., & Gupta, M. (2020) · Food Bioscience · doi:10.1016/j.fbio.2020.100570 · Cited by 29 · see citing works
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production
Bancalari, E., Gatti, M., Bottari, B., Mora, D., & Arioli, S. (2021) · Food Microbiology · doi:10.1016/j.fm.2021.103924 · Cited by 16 · see citing works
Exploiting natural microbial diversity for development of flavour starters
Vlieg, J. E. T. V. H., Dijkstra, A. R., Smit, B., Engels, W. J. M., Rijnen, L., Starrenburg, M. J. C., Smit, G., & Wouters, J. A. (2006) · Developments in food science · doi:10.1016/s0167-4501(06)80015-4 · Cited by 2 · see citing works

Flagged first, then by citations

Sorted by citations

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods · doi:10.3390/foods14050830 · Cited by 39 · see citing works
Enhancing stability of enzymes for industrial applications: molecular insights and emerging approaches
Khan, M. F. (2025) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-025-04568-4 · Cited by 35 · see citing works
Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production
Tong, W., Xu, H., He, P., Li, Y., Zhang, Y., Huang, Z., Luo, H., Yang, Y., Li, D., & Zhao, Z. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115911 · Cited by 18 · see citing works
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Rampanti, G., Cantarini, A., Cardinali, F., Milanović, V., Garofalo, C., Aquilanti, L., & Osimani, A. (2024) · Foods · doi:10.3390/foods13071115 · Cited by 17 · see citing works
Exploring Phenotype, Genotype, and the Production of Promising GABA Postbiotics by Lactiplantibacillus plantarum: A Comprehensive Investigation
Abdel-Motaal, H., Abdelazez, A., Wang, P., Abady, G., Abozaed, S., Ye, B., Xu, L., Zhao, Y., Niu, J., Alshehry, G. A., et al. (2024) · Fermentation · doi:10.3390/fermentation10060309 · Cited by 12 · see citing works
Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development
Mohammadzadeh, M., Moayedi, A. A., Khomeiri, M., & Zareie, Z. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100817 · Cited by 10 · see citing works
Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes
Di Rosa, A. R., Accetta, F., Nicosia, F. D., Litrenta, F., Pino, A., Lopreiato, V., Caggia, C., & Randazzo, C. L. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.103917 · Cited by 9 · see citing works
Self-citation
Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves
Zavistanavičiūtė, P., Ružauskas, M., Antanaitis, R., Televičius, M., Lėlė, V., Santini, A., & Bartkienė, E. (2023) · Animals · doi:10.3390/ani13213345 · Cited by 9 · see citing works
Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese “Ayib” safety, stability, sensory acceptability and antioxidant potential
Asefa, Z., Tesfaye, A., Desalegn, A., Daba, T., & Haile, T. (2025) · One Health Outlook · doi:10.1186/s42522-025-00138-8 · Cited by 29 · see citing works
Screening and characterization of acetoin-producing lactic acid bacteria and their effect on the flavor quality of soy sauce
Luo, Y., Lai, H., Lin, S., Tang, Q., ZHANG, J., & Liu, W. (2025) · LWT · doi:10.1016/j.lwt.2025.118323 · Cited by 9 · see citing works
Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture
Zareie, Z., Moayedi, A. A., Heydar, K. T., Khomeiri, M., Maghsoudlou, Y., & Garavand, F. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115912 · Cited by 8 · see citing works
Lactobacillus delbrueckii : A Functional Powerhouse in Dairy Fermentation and Emerging Probiotic Applications
Nami, Y., Barghi, A., Sadeghi, M., Farhadi, T., & Haghshenas, B. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.71546 · Cited by 8 · see citing works
Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
Yilmaz, F., Daǧdemi̇r, E., & Hayaloğlu, A. A. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144090 · Cited by 7 · see citing works
Unveiling the technological and biopreservative potential of wild lactic acid bacteria from Moroccan traditional dairy products: A pathway to sustainable food fermentation
Gardoul, M., Mbarki, A., Ajdig, M., Rached, B., Chouati, T., Belouad, E., Chauiyakh, O., Chebbaki, R., Ouchari, L., Melloul, M., et al. (2025) · Brazilian Journal of Microbiology · doi:10.1007/s42770-025-01831-6 · Cited by 6 · see citing works
Insights into Health-Promoting Components in Cheese beyond Bioactive Peptides
Santiago‐López, L., García‐Romo, J. S., Hernández‐Mendoza, A., Vallejo‐Córdoba, B., & González-Córdova, A. F. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.3c00516 · Cited by 6 · see citing works
Lactococcus lactis subsp. lactis bv. diacetylactis Q5C6 strain as debittering adjunct culture for vegetable clotted cheese
Nicosia, F. D., Pino, A., Vaccalluzzo, A., Pinto, V. R. A., Fusieger, A., Cava, R. L., Caggia, C., Randazzo, C. L., & de Carvalho, A. F. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103284 · Cited by 5 · see citing works
Self-citation
Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties
Hu, N., Ji, J., Zhao, H., Sun, J., & Cong, S. (2025) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-025-10746-5 · Cited by 4 · see citing works
Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses
Ледина, Т., Djordjević, J., Glišić, M., Čobanović, N., Kovandžić, M., & Bulajić, S. (2024) · Foods · doi:10.3390/foods14010038 · Cited by 3 · see citing works
Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
Sorokina, N. P., Lepilkina, О. V., Bruckaya, A. L., & Topnikova, E. V. (2025) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2025-3-2589 · Cited by 3 · see citing works
Characterisation of lactic acid bacteria diversity in the Maltese sheep cheese
Ihsan, M. A., Griffin, S., Kyrylenko, A., Wells-Bennik, M. H. J., & Valdramidis, V. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106637 · Cited by 3 · see citing works
Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis
Sviridenko, G. М., Shukhalova, O. M., & Mamykin, D. S. (2023) · Dairy Industry · doi:10.21603/1019-8946-2023-6-18 · Cited by 2 · see citing works
Salt in Cheese: Physical, Chemical, Biological, and Sensory Aspects—Water Activity
Bisig, W., Arias‐Roth, E., Fröhlich‐Wyder, M., Guggisberg, D., Jakob, E., Sheehan, J. J., & Skeie, S. B. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00020-8 · Cited by 2 · see citing works
Selection of Lactic Acid Bacteria from Dairy Matrices with Antifungal Activity to be Used as Biopreservative Adjunct Cultures
Souza, L. V., Rodrigues, R. D. S., Fusieger, A., Ribeiro, L. O. T., Nicosia, F. D., Cavicchioli, V. Q., Russo, N., Caggia, C., Randazzo, C. L., de Carvalho, A. F., et al. (2025) · Food Biotechnology · doi:10.1080/08905436.2025.2501215 · Cited by 1 · see citing works
Self-citation
MICROBIAL CHARACTERIZATION OF VAN HERBY CHEESE USING MALDI-TOF MS AND EVALUATION OF STARTER CULTURE POTENTIAL OF SELECTED LACTIC ACID BACTERIA
Milli, N. S., Koc, E. O., Encu, Ş. B., & Çakır, İ. (2025) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd25067 · Cited by 2 · see citing works
Effect of marination in mead with added pineapple juice and mint leaves on Minas Frescal cheese
de Sá, A. D. F., Cavalcanti, M. T., Xavier, L. E., Lima, E. G., Luciano, W. A., Ferreira, R. D. S. B., de Araújo, R. N., Silva, A. S., da Silva, E. V., & Gonçalves, M. C. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101335 · Cited by 1 · see citing works
Whey-Derived ACE-I Inhibitory Peptides, Advances in LAB Fermentation and Structural Insights: A Mini-Review
Garrido-Escárcega, M. S., Rodríguez‐Hernández, A., López-Ortega, M. A., Ojeda-Ramírez, D., & López-Cuellar, M. D. R. (2026) · Food Biotechnology · doi:10.1080/08905436.2026.2616402 · Cited by 1 · see citing works
Development of a plant-based milk-clotting enzyme and a debittering microbial culture for the formulation of halal-certified healthy cheese
Nicosia, F. D. (2024) · doi:10.47328/ufvbbt.2024.152
Self-citation
Lactobacilli as additional cultures in cheese making
Sorokina, N. P., Kucherenko, I., & Bruckaya, A. L. (2024) · Food systems · doi:10.21323/2618-9771-2024-7-3-410-419
Microbial Ecology of Local Cheese: A Focus on Lactic Acid Bacteria
Aghmyouni, Z. F. (2024) · European Journal of Medical and Health Sciences · doi:10.34104/ejmhs.024.02080217
Genetic and enzymatic profiling reveals aminopeptidase potential of Lactobacillus acidophilus ItalPN270
Pinilla, C. M. B., Escudero, F. G., Spadoti, L. M., Brandelli, A., & Alves, A. T. S. E. (2025) · FEMS Microbiology Letters · doi:10.1093/femsle/fnaf028
Designing Novel Aspartic Protease (NAP) Using Ancestral Sequence Reconstruction (ASR) for Cheesemaking
Saleem, S. S., Akinola, O. M., Rahman, M. B. A., Leow, T. C., Noor, N. D. M., Salleh, A. B., & Oslan, S. N. (2025) · Molecular Biotechnology · doi:10.1007/s12033-025-01470-0
Technologies that Extend the Shelf Life of Dairy Products: A Review
Duganova, A., Rogov, G., Sorokina, N. P., & Namsaraev, Z. (2025) · Dairy Industry · doi:10.21603/1019-8946-2025-5-56
Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures
Shuang, W., Zeng, X., Li, T., Li, J., Sun, Q., & Lianhong, C. H. E. N. (2026) · Microorganisms · doi:10.3390/microorganisms14030630
Développement et assemblage de ferments autochtones d'intérêt technologique en mobilisant la diversité microbienne locale
Grizon, A. (2024) · theses.fr (ABES) · doi:10.70675/0f7d93f3z8417z48ceza53azb71bbc2d45ff
Technological and molecular profiling of lactic flora in Hamra ewe’s milk cheese from the Algerian steppe
Dahou, A. E. A., Bouchibane, M., Meskini, Z., Aguedal, H., Touzout, N., Elfalleh, W., Bendıf, H., & Tahraoui, H. (2026) · Food Science of Animal Resources · doi:10.1007/s44463-026-00064-x
Разработка технологии лиофилизированных заквасок мезофильных лактобацилл
Bruckaya, A. L., Sorokina, N. P., & Kucherenko, I. (2026) · Food processing industry · doi:10.52653/ppi.2026.5.5.017
Regional variation in bacterial and fungal community composition of traditional Turkish mold-ripened cheeses
Çufaoğlu, G., Gündoğ, D. A., Güngör, C., Koskeroglu, K., Al, S., & Onmaz, N. E. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106718
LACTIC ACID BACTERIA ENZYMES: CHARACTERISTICS, CLASSIFICATION AND BIOTECHNOLOGICAL SIGNIFICANCE
Гаркава, К., Yalovenko, O., & Rudnytska, О. P. (2026) · Environment & Health · doi:10.32402/dovkil2026.02.055
Probiotics Against Mycoses and Mycotoxin-Related Illness in Livestock and Other Domestic Animals
El-Hack, M. E. A., Moustafa, M., Youssef, I. M., Taha, A. E.-S., & Khafaga, A. F. (2026) · Springer eBooks · doi:10.1007/978-981-92-0002-3_9
Safety assessment, probiotic and functional selection of lactic acid bacteria from multiple species and their performance in commercial plant-based fermented beverages
Hernández‐García, L., Gao, W., Gutierrez, C. G., Rottini, F., Roig, P., Tamayo-Ramos, J. A., Barba, F. J., & Martínez‐Culebras, P. V. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109702
Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications
Bouchemal, A., Ladouali, Z., Benhoula, M., Mechiah, F., INOURI, A., Meghlaoui, Z., & Madi, N. (2026) · Current Microbiology · doi:10.1007/s00284-026-05116-5
Effect of Skimmed Milk Powder Addition on Selected Quality Properties of Fresh Cheeses and Natural Yogurts
Honesová, S. J., Samková, E., Hasoňová, L., HRADILOVÁ, K., Janů, T., Švecová, L., Baldíková, E., & Bedrníček, J. (2026) · Folia veterinaria · doi:10.2478/fv-2026-0023
Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization
Campos, G. Z., Frota, E. G., Lacorte, G. A., Oliveira, R. P. D. S., Todorov, S. D., & Pinto, U. M. (2026) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-026-11233-1
Plant peptidases: applications, challenges and perspectives in the food industry sectors
Santos, P. T. M., Salgado, C. A., Fernandes, F. J. N., Matos, Y. A., Machado, S. G., Randazzo, C. L., & de Carvalho, A. F. (2026) · Ciência Rural · doi:10.1590/0103-8478cr20250356
Self-citation

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria
Meng, Z., Zhang, L., Xin, L., Lin, K. F., Yi, H., & Han, X. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-14003 · Cited by 48 · see citing works
Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses
Ледина, Т., Djordjević, J., Glišić, M., Čobanović, N., Kovandžić, M., & Bulajić, S. (2024) · Foods · doi:10.3390/foods14010038 · Cited by 3 · see citing works
Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses
Marcó, M. B., Capra, M. L., Quiberoni, A. D. L., Vinderola, G., Reinheimer, J. A., & Hynes, E. R. (2007) · Journal of Dairy Science · doi:10.3168/jds.2007-0180 · Cited by 81 · see citing works
The Study of the Microbiome of Cheeses from Different Regions of Armenia and the Use of Lactic Acid Bacteria Isolated from Hem in Cheese Making
Harutyunyan, R., Aleksanyan, T., Semerjyan, I., Dimov, S., & Bazukyan, I. L. (2025) · Journal of Innovative Solutions for Eco-Environmental Sustainability · doi:10.46991/jisees.2025.si1.026
Cumulative contents
(1993) · Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology · doi:10.1016/0167-4838(93)90170-v

Authors: Nicosia, F. D., Pino, A., Maciel, G. L. R., Sanfilippo, R. R., Caggia, C., de Carvalho, A. F., & Randazzo, C. L.
Affiliations: University of Catania (IT)
Universidade Federal de Viçosa (BR)
InovaLeite—Laboratório de Pesquisa em Leite e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570900, MG, Brazil
Corresponding author: Randazzo, Cinzia Lucia
ORCID: Nicosia, Fabrizio Domenico
Pino, Alessandra
Sanfilippo, Rosamaria Roberta
Caggia, Cinzia
de Carvalho, Antonio Fernandes
Randazzo, Cinzia Lucia
Venue: Foods
Publisher: MDPI AG
Published: 2023-03-09
Volume: 12
Issue: 6
Pages: 1154
ISSN: 2304-8158 (ISSN-L)
DOI: 10.3390/foods12061154
PMC: PMC10048630
OpenAlex: W4323663203
Cited by: 44
References: 59
Citations by year: 2026: 14 · 2025: 18 · 2024: 9 · 2023: 3
FWCI: 6.34
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Foods (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Innovazioni tecnologiche di prodotto e di processo per lo sviluppo della filiera lattiero casearia Halal (Cheesehal) (G66D20000640009)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: lactic acid bacteria, cheese production, adjunct cultures, salt tolerance, exopolysaccharide production, diacetyl production, lipase activity, acidifying activity, proteolytic activity, aminopeptidase activity, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactococcus lactis, Italian cheese

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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

Abstract

Integrity signals

Claims the paper makes

Claims other papers make about this one

Self-check

Cites

Cited by

Related

Record

About these checks