Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese

Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, high activity clusters via K-means clustering identified Lactiplantibacillus (Lpb.) pentosus L11, Lpb. plantarum L33, Enterococcus faecium L13, respectively. Some safety tests (such resistance antibiotics, hemolytic activity, biogenic amine production), probiotic properties (including cell surface hydrophobicity, auto/co-aggregation, antibacterial activity), production volatile compounds evaluated. These non-hemolytic non-biogenic producers, showed no irregular antibiotic resistance. L33 had highest hydrophobicity (30.55%) auto-aggregation (49.56%), co-aggregation was observed for L11 Staphylococcus aureus (61.51%). also a remarkable effect against pathogenic bacteria. Moreover, low medium produced wider range in milk compared strain effect. results that or could improve flavor characteristics fermented milk.