RT Journal Article
T1 Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking
A1 Jara Pérez, Josué
A1 Alba Rubio, Claudio
A1 Calzada, Javier
A1 Largo, Lucía
A1 Kellermann, Marta
A1 Rosado, Sara
A1 Ávila, Marta
A1 Garde, Sonia
A1 Rodríguez Gómez, Juan Miguel
AB Artisanal cheese quality relies on a complex microbiota. The generalized use of commercial starter cultures has been associated with reduced microbial diversity, fueling interest in using indigenous lactic acid bacteria (LAB) as adjunct cultures. This study aimed to evaluate Ligilactobacillus salivarius SP36 as a starter or adjunct culture in ripened cheeses. Culture-based and culture-independent analyses were performed, together with the assessment of some physico-chemical parameters (pH, water activity, and color), including the profile of volatile compounds. All cheeses were microbiologically safe according to current EU legislation. The pH of the cheese made only with the SP36 strain was higher than those of the cheeses manufactured with a commercial starter (with or without strain SP36). L. salivarius SP36 modulated the aroma profile by increasing ethyl esters, alcohols, ketones, organic acids and sulphur compounds. LAB dominated all cheeses, with the highest microbial diversity in the cheese produced without the commercial starter. Lactiplantibacillus plantarum and Lacticaseibacillus paracasei isolates were obtained from all cheeses. Overall, L. salivarius SP36 seems a promising adjunct for mature cheeses, while autochthonous L. plantarum and L. paracasei isolates represent promising candidates for starter or adjunct cultures
PB MDPI
YR 2026
FD 2026
LK https://hdl.handle.net/20.500.14352/136619
UL https://hdl.handle.net/20.500.14352/136619
LA eng
NO Jara, J., Alba, C., Calzada, J., Largo, L., Kellermann, M., Rosado, S., Ávila, M., Garde, S., & Rodríguez, J. M. (2026). Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking. Foods, 15(8), 1362. https://doi.org/10.3390/foods15081362
NO Author ContributionsConceptualization, S.R. and J.M.R.; methodology, J.J., J.C., M.Á., S.G. and J.M.R.; software, C.A.; formal analysis, J.J., C.A., J.C., M.Á. and S.G.; investigation, J.J., M.Á., L.L., M.K. and S.G.; resources, S.R. and J.M.R.; data curation, J.J., C.A., J.C., M.Á. and S.G.; writing—original draft preparation, J.J., S.G. and J.M.R.; writing—review and editing, J.J., M.Á. and J.M.R.; visualization, J.J., C.A. and S.G.; supervision, S.G. and J.M.R.; project administration, J.M.R. All authors have read and agreed to the published version of the manuscript
DS Docta Complutense
RD 21 may 2026