AUTHOR=Valdiviezo-Marcelo Jaime , Arana-Torres Nancy Maribel , Vega-Portalatino Edwin Jorge , Ruiz-Flores Luis Alberto , Tamariz-Angeles Carmen , Olivera-Gonzales Percy , Rosales-Cuentas Miriam Marleni , Espinoza-Espinoza Luis Alfredo 

TITLE=Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 7 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2023.1212229

DOI=10.3389/fsufs.2023.1212229

ISSN=2571-581X

ABSTRACT=<p>Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in the market of Huaraz (Ancash) were selected. The main LAB were isolated and identified and their safety properties and technological potential for their application in new cheeses were verified <italic>in vitro</italic> and evaluated by consumers. Eleven strains were confirmed as LAB by Gram-positive and catalase-negative biochemical tests; according to 16S rDNA, seven strains belonged to <italic>Lacticaseibacillus paracasei</italic> (KQ3, EQ1, CQ1, YQ1, LQ2, GQ2 and TQ1), three strains to <italic>Lentilactobacillus parabuchneri</italic> (BQ2, OQ2 and RQ3), and one to <italic>Lactiplantibacillus</italic> sp. (QQ3). In safety assays, LAB did not exhibit gelatinase or hemolytic activities. In addition, <italic>L. paracasei</italic> KQ3, GQ2 and <italic>L. parabuchneri</italic> BQ2 effectively inhibited pathogens such as <italic>S. aureus</italic>, <italic>E. coli</italic> and <italic>L. monocytogenes</italic>. Antibiotic susceptibility was variable among strains. <italic>L. paracasei</italic> CQ1, EQ1, KQ3, TQ1 and <italic>Lactiplantibacillus</italic> sp. QQ3 showed high milk acidification capacity (0.16-1.44%) and reduced pH from 6.6 to 3.5 after 72 h of incubation. <italic>L. paracasei</italic> CQ1, <italic>Lactiplantibacillus</italic> sp. QQ3 and <italic>L. paracasei</italic> KQ3 showed the highest casein degradation zones (20.8-11.5 mm). All strains showed lipolytic activity, with <italic>Lactiplantibacillus</italic> sp. QQ3, <italic>L. paracasei</italic> CQ1 and <italic>L. parabuchneri</italic> BQ2 standing out with halos of 30.8-36.3 mm. <italic>Lactiplantibacillus</italic> sp. QQ3 and <italic>L. paracasei</italic> TQ1 showed ability to produce diacetyl. The best strains were tested in cheese production where <italic>L. paracasei</italic> CQ1 showed the best sensory qualities. Finally, the native BAL strains showed a high potential for the production of natural, safe and sensorially acceptable dairy products.</p>