Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses

Owing to the rich diversity of lactic acid bacteria (LAB) microbiota, traditional Serbian white-brined cheeses can serve as a valuable source of LAB strains with promising technological and functional properties. This study aimed to identify potential candidates for developing commercial bacterial cultures, which could be used to produce cheese with distinct sensory qualities and added value as a functional food product. A total of 83 LAB isolates were tested for their ability to grow under different salt concentrations and temperatures; their acidifying, proteolytic, and lipolytic activities; and their production of diacetyl and exopolysaccharides (EPSs). Four strains, one Lacticaseibacillus paracasei and three Lactiplantibacillus plantarum, were the most promising candidates for further evaluation as adjunct cultures since they showed good resistance to environmental stresses, proteolytic activity, and the ability to produce diacetyl and EPSs. None of the strains was a promising candidate for application as a starter culture or for probiotic use. Further research is required to assess the potential of the isolates to demonstrate desirable characteristics when incorporated into a cheese matrix, primarily focusing on understanding their interaction with the cheese environment and behavior under various processing conditions.