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Application of Novel Lactic Acid Bacteria Strains in Soft Cheese Production

Year: 2026

Type: article

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.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.18955043

Authors: Toshpulatova, Mashkura, Abdullayev, Asilbek, Mustafayeva, Gulmira

Institution: Kimyo International University in Tashkent

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W7134885982

FWCI:

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