Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

Serpa is an ovine raw milk cheese widely appreciated by the consumers. However, products may be seen with reservations in terms of safety or technological defects. To overcome that, addition autochthonous starter culture ensure cheesemaking process optimization and microbiota dominance. In this work, protective performance eleven lactic acid bacteria strains, isolated from Protected Designation Origin reported as generally recognized safe, were screened. The integration properties studied PCA plot, coupled proteolytic lipolytic analysis suggested that Lb. plantarum PL1 PL4 strains best candidates. These showed both activities, a good acidification potential, low d-lactic production well adapted to salt temperatures used. strain also exhibited higher antimicrobial effect against pathogenic studied. Although paracasei lower capacity, due their properties, it could combined other more acidifying strains. As future important establish model systems complement screening implement culture.