Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking
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The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic traits need to be considered for their use as adjunct cultures, such as the capability to endure technological parameters encountered during cheesemaking. The present study focused on the isolation and characterization of NSLAB from spontaneously fermented raw cow’s milk coming from 20 dairies that produce Grana Padano PDO cheese. From 122 isolates, the screening process selected the 10 most diverse strains belonging to Lacticaseibacillus spp. to be phenotypically characterized. The strains were tested for their growth performance in milk in combination with the application of technological stresses, for their ability to produce volatile compounds after their growth in milk, and for their ability to use different nutrient sources and resist chemicals. The complex characterization qualified the strains 5959_Lbparacasei and 5296_Lbparacasei as the best candidates to be used as adjunct strains in the production of raw milk and long-ripened cheeses, provided that antibiotic resistance is measured before their employment. Other strains with interesting aromatic capabilities but lower heat resistance were 5293_Lbparacasei, 5649_Lbparacasei and 5780_Lbparacasei, which could be candidates as adjunct strains for uncooked cheese production.
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The Lacticaseibacillus genus plays a crucial role in dairy production as NSLAB.
“Among these, there is the Lacticaseibacillus genus, which plays a crucial role in dairy production as NSLAB [105].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [105]
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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
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- Authors
- Bettera, L., Levante, A., Bancalari, E., Bottari, B., Cirlini, M., Neviani, E., & Gatti, M.
- Affiliations
- University of Parma (IT)
- Corresponding author
- Levante, Alessia
- ORCID
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2023-10-29
- Volume
- 12
- Issue
- 21
- Pages
- 3949
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC10648420
- OpenAlex
- W4388017728
- Cited by
- 10
- References
- 59
- Citations by year
- 2026: 3 · 2025: 5 · 2024: 2
- FWCI
- 1.44
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- University of Parma
- Fondazione Cariparma
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Lactobacillus paracasei, non-starter lactic acid bacteria, adjunct cultures, raw milk, Grana Padano cheese, spontaneous fermentation, cheese aroma, heat resistance, antibiotic resistance, strain screening, phenotypic characterization
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