Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese

Lactobacilli produce large amounts of bioactive metabolites, which makes them suitable for numerous technological applications. The objective was to evaluate the technological characteristics of 16 Lactobacillus isolates from Iranian raw milk Motal cheese, including acidifying ability, production of extracellular polysaccharides (EPS), gamma-amino butyric acid, proteolytic, lipolytic, autolytic, and amylolytic activity, resistance to acid conditions as well as biogenic amine production and susceptibility to antibiotics. Most of the examined strains presented high proteolytic and autolytic activity. Low acidifying ability was observed for all isolates, except for L. plantarum (M19) which reduced pH to 4.6 after 12 h. The highest proteolytic activity (30-mm clear halo) was observed for L. brevis (M4). Lipolytic activity was never observed and most of the isolates did not produce biogenic amines. The highest percentage of antibiotic resistance (87%) was recorded for kanamycin. All isolates were sensitive to chloramphenicol except L. brevis (M11). EPS production was detected in all strains, most strains (90%) produced mucoid EPS and 10% secreted EPS with a “ropy” character. Acid resistance showed all isolates were able to grow at pH 3.0 and 4.0. L. brevis (M4) presented the best technological characteristics and is proposed for inclusion as co-culture in the production of Motal Cheese. •Examine the physiological properties such as growth at different temperatures: 25, 30, 37, 40 and 45 °C.•Technological characterization of Lactobacillus spp. isolated from Motal cheese.•Lactobacillus strains isolated from Motal cheese were tested for gamma-amino butyric acid (GABA) production.•Safety attributes of Lactobacillus strains were determined.•Suggested Lb. brevis M4 and Lb. plantarum M19 as an adjunct culture for cheese production.