Lactic Acid Bacteria in Cheese Production

Starter cultures of lactic acid bacteria define the sensory profile of cheese, as well as its microbiological safety and shelf life. Under the current import restrictions, Russia needs efficient domestic starter strains with probiotic properties. Research in this sphere opens up prospects for new functional cheeses that combine conventional sensory properties with health benefits. The authors tested Enterococcus faecium, Lactobacillus acidophilus, L. plantarum, and Weissella thailandensis for starter culture potential. The highest antimicrobial activity against Escherichia coli belonged to L. plantarum (B-11264) and W. thailandensis (B-10412). E. faecium (B-4054) and L. acidophilus (B-2585) demonstrated strong acid-forming effects, which contributed to a decrease in pH. Their resistance to high NaCl concentrations was strain-specific: while 2–4% NaCl inhibited some cultures, 6.5% NaCl was able to inhibit them all. The biocompatibility test revealed no antagonism between the strains, which confirmed good consortia prospects. Strains B-4054, B-2585, and B-11264 demonstrated a reliable enzymatic potential and steady growth under the experimental conditions. In the future, they may provide a strategic alternative to imported probiotic starters. Research prospects involve optimization of cheese production technology by using these strains in microbial consortia.