APPLICATION OF NOVEL LACTIC ACID BACTERIA STRAINS IN SOFT CHEESE PRODUCTION

Abstract

The present study investigates the potential application of selected strains of lactic acid bacteria — Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus brevis — isolated from natural sources in the technology of soft cheese production. Particular attention is given to their role in the development of cheese texture, formation of the aromatic profile, and improvement of microbiological safety. The study evaluates the influence of these microorganisms on biopreservation processes and the functional properties of soft cheeses, including the accumulation of biologically active metabolites. The obtained results indicate that the use of novel strains of lactic acid bacteria may contribute to improved product quality, enhanced sensory characteristics, and increased biological value of soft cheeses.