Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Abstract

Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of this study was to determine the kinetic parameters of 12 autochthonous strains (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32)) isolated from a traditional Colombian cheese Double Cream Cheese to obtain information that allows establishing the ideal conditions of the inoculum, standardizing the production of metabolites and exploring their use as starter cultures. Fermentation was carried out in UHT milk at 120 rpm and 35-37 °C until stationary phase, and samples were taken over time to determine pH and titratable acidity (TTA). Exponential and logistic models were used to fit the growth kinetics data. Validation of both models was carried out with the coefficient of determination R2, obtaining good consistency for both (R2 = 0.925 - R2 = 0.932), with slight variations in the kinetic parameters in all the strains. The genera Pediococcus, Leuconostoc, Lactococcus, and E. faecium (24) had the shortest adaptation phases (0-2 h), being P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28), and E. faecium (24) presented the lowest pH values and high acidity percentages, which shows their potential to be included in the native LAB starter culture and for technology and suitability aptitude studies to produce double cream cheese using pasteurized milk without losing the qualities of the original product.

Keywords

• acidification
• microbial growth
• fermentation
• traditional cheese
• lactic microbiota