Evaluating autochthonous lactic acid bacteria for the production of Moroccan Jben cheese

Abstract

This study aimed to develop different starter cultures from lactic acid bacteria strains indigenous to Moroccan Jben cheese and assess their effects on the physicochemical, microbiological, and sensory properties of Jben cheese produced at a pilot scale. A total of nine lactic acid bacteria strains, previously isolated and selected based on their acidifying, proteolytic, and aromatic properties, were used. Compatibility testing and principal component analysis identified four strains, which were further evaluated for their kinetic parameters. These strains were then combined into different lactic starter cultures to produce four experimental batches of Jben cheese, with a fifth batch produced using traditional whey as a control. Antagonism testing revealed an incompatibility between Lactiplantibacillus and Lactococcus lactis strains 5.12 and 17.6. Kinetic analysis showed that strain Lc. lactis 12.1 had the highest growth rate (0.60±0.04) and the shortest lag phase. Microbiological analysis revealed moderate yeast and mold contamination in the experimental cheeses, with levels lower than commercial Jben cheeses. Physicochemical analysis showed significant differences in ash, dry matter, and acidity levels across batches depending on the different cultures used, while protein and lipid contents remained consistent. Sensory evaluations indicated no significant overall differences among the cheeses, however the control batch was rated higher for texture, while cheeses with autochthonous strains scored better in aroma, flavor, and overall preference.