Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development

Sixty-six lactic acid bacteria strains, isolated from traditional cheeses, were identified by MALDI-TOF technology, characterised through the evaluation of their enzymatic activities (acidifying and proteolytic capacities carboxypeptidase, aminopeptidase, dipeptidase esterase activities) selected a scoring system based on activity results in order to select wild strains technological interest for cheese manufacturing. The as Lactococcus lactis (9), Leuconostoc citreum (3), mesenteroides (2), pseudomesenteroides (1), Levilactobacillus brevis (7), Lactiplantibacillus plantarum (32), paraplantarum (7) Lacticaseibacillus paracasei (5). In general, showed highest degree acidifying activity, especially first hours fermentation, extracellular activity. contrast, intracellular activities, assayed cell-free extracts, higher lactobacilli strains. L. level aminopeptidase while some obtained high values Carboxypeptidase was very low or undetectable many although others exceptionally high. Esterolytic generally low, short-chain substrates. Finally, 11 using that could be used design starter cultures co-cultures. • Fermented dairy products are reservoir with potential. enzimatic is useful tool selecting indigenous LAB Selection lactococci made basis lactobacilli, peptidase Eleven having best properties.