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Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

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Abstract

Lactococcus lactis subsp. lactis NCCB100539 isolated from an artisanal raw ewe’s milk cheese was evaluated as a potential starter culture in white-brined cheese. As a safety criteria, the cytotoxicity of the viable and heat-killed cells and CFE of this strain were determined on Caco-2 cell line by MTT assay. The antibiotic sensitivity of the strain to nine different antibiotics was also investigated. Cheeses produced using this strain were compared with control cheese in terms of physicochemical, microbiological, sensory properties as well as the peptide and volatile profiles during the 90-days of ripening period. Experimental cheeses had more extensive proteolysis as well as higher sensory scores. Incorporated L. lactis also led to an improvement in the microbial cheese quality. Neither living nor the dead cells and CFE of the strain showed cytotoxicity on Caco-2 cells. Therefore, L. lactis NCCB100539 strain could be a good starter candidate for the industrial white-brined cheeses.

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Acknowledgements

The authors are grateful to the Dairy Plant of Ankara University, Ankara, Turkey, for facilitating and providing equipment for this work. The authors state that they did not receive any funding for this work.

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Authors and Affiliations

  1. Department of Dairy Technology, Faculty of Agriculture, Ankara University, Ankara, Turkey

    Cansu Altin, Tijjani Ismail Kabwanga & Sebnem Ozturkoglu-Budak

  2. Pharmabiotic Technologies Research Laboratory, Department of Biology, Faculty of Science, Ankara University, Ankara, Turkey

    Fadime Kiran

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  1. Cansu Altin
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  2. Tijjani Ismail Kabwanga
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  3. Fadime Kiran
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  4. Sebnem Ozturkoglu-Budak
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Correspondence to Sebnem Ozturkoglu-Budak.

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Altin, C., Kabwanga, T.I., Kiran, F. et al. Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. Food Sci Biotechnol 33, 115–127 (2024). https://doi.org/10.1007/s10068-023-01332-y

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