Characterization of lactic acid bacteria from Turkish white cheese as autochthonous starter cultures

The preservation of traditional ripened white cheeses has been regarded as contingent upon maintaining their distinctive sensory, biochemical, and cultural profiles, which are predominantly shaped by the metabolic functionality and ecological resilience of indigenous lactic acid bacteria (LAB). This study was conducted to determine the technological characteristics of LAB strains isolated from traditional white cheese and to evaluate their suitability as indigenous starter cultures. A total of 43 LAB isolates were obtained during cheese production and ripening and examined for acid-forming capacity, proteolytic activity, diacetyl production, tolerance to salt (6.5% NaCl), temperature, and pH, and antimicrobial resistance. Pediococcus acidilactici strains demonstrated a rapid acid-forming capacity (pH ≤5.3 within 4 h), whereas Lactobacillus plantarum, Lb. curvatus, Lb. paracasei and Lactococcus lactis exhibited a slower acid-forming capacity. All isolates demonstrated acceptable pH reduction and strong proteolytic activity after 24 h. Four isolates (one Lb. paracasei, one Lc. lactis, and two P. acidilactici) produced diacetyl, indicating possible flavor contribution. All strains tolerated 6.5% NaCl and showed no critical antimicrobial resistance. The findings suggest that P. acidilactici strains possess desirable technological features for use as autochthonous starter cultures in traditional white cheese, supporting product consistency and preservation of its artisanal characteristics. Their application could support consistent quality, safeguard distinctive sensory profiles, and help preserve the cultural heritage associated with artisanal cheeses. Further pilot-scale trials are recommended to confirm those benefits under commercial cheese-making conditions.