Lactic Acid Probiotic Bacterial Consortia in Cheese Production

Darya Chekushkina; Irina Milentyeva; Anastasiya Fedorova; Larisa Proskuryakova

doi:10.21603/1019-8946-2026-3-90

UDC

LACTIC ACID PROBIOTIC BACTERIAL CONSORTIA IN CHEESE PRODUCTION Lactic Acid Probiotic Bacterial Consortia in Cheese Production

АА Аа

Published in Dairy industry · Pages 66–72 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2026-3-90 · EDN: LBVTGW

Received: 06.03.2026 Accepted: 05.05.2026 Published: 03.06.2026 Language of publication: RUS

Authors

Darya Chekushkina

ORCID SPIN

Irina Milentyeva

ORCID SPIN

Anastasiya Fedorova

ORCID SPIN

Larisa Proskuryakova

ORCID

Darya Chekushkina

Kemerovo State University Russian Federation · Kemerovo

ORCID SPIN

Irina Milentyeva

Kemerovo State University Russian Federation · Kemerovo

ORCID SPIN

Anastasiya Fedorova

Russian Federation

ORCID SPIN

Larisa Proskuryakova

Kemerovo State University Russian Federation · Kemerovo

ORCID

ABSTRACT

Milk fermentation and cheese sensory profiles depend on microbial activities. Probiotic bacterial strains improve cheese quality and impart specific functional properties to the final product. This article describes the effect of microbial consortia based on Enterococcus faecium JDC 86 (B-4054), Lactobacillus acidophilus 13 (B-2585), and Lactobacillus plantarum B (B-11264) on cheese. The study evaluated the following parameters: antibiotic resistance, antimicrobial activity against Escherichia coli, NaCl tolerance, milk-curdling ability, and acidification. The B-4054:B-11264 (1:1 ratio) and B-2585:B-11264 (1:1 ratio) consortia proved to be antibiotic-resistant and exhibited antimicrobial activity against E. coli while maintaining milk-curdling and acidification capabilities. The B-4054:B-11264 consortium demonstrated the highest sensitivity to NaCl: 2.0% NaCl in the nutrient medium decreased the biomass (in optical density units) by a factor of 1.5, 4.0% NaCl by a factor of 6.3, and 6.5% NaCl by a factor of 18.4. In contrast, 2.0% NaCl reduced the biomass of the B-2585:B-11264 consortium by a factor of 1.01, 4.0% NaCl by a factor of 1.7, and 6.5% NaCl by a factor of 8.5. These consortia showed great promise for functional cheese production but require further research.

KEYWORDS

microorganisms, consortium, acid formation, fermenting ability, antibiotic resistance, antimicrobial activity, cheese

Funding

The work was carried out as part of the state assignment (project FZSR-2024-0008) using the equipment of the Center for Instrumental Methods of Analysis in Applied Biotechnology at KemSU.

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GOST

Chekushkina D. Y., Milentyeva I. S., Fedorova A. M., Proskuryakova L. A. Lactic Acid Probiotic Bacterial Consortia in Cheese Production // . 2026. pp. 66-72. DOI: https://doi.org/10.21603/1019-8946-2026-3-90. EDN: LBVTGW. (Date of access 19.08.2026).

MLA

Darya Chekushkina, Milentyeva I. S., Fedorova A. M., Proskuryakova L. A.. "Lactic Acid Probiotic Bacterial Consortia in Cheese Production." (2026): 66-72. DOI: https://doi.org/10.21603/1019-8946-2026-3-90. EDN: LBVTGW.

APA

Chekushkina D. Y., Milentyeva I. S., Fedorova A. M., Proskuryakova L. A. (2026). Lactic Acid Probiotic Bacterial Consortia in Cheese Production. , 66-72. https://doi.org/10.21603/1019-8946-2026-3-90 EDN: LBVTGW.

Chicago

Darya Chekushkina, Milentyeva I. S., Fedorova A. M., Proskuryakova L. A.. "Lactic Acid Probiotic Bacterial Consortia in Cheese Production." , no. (2026): 66-72. https://doi.org/10.21603/1019-8946-2026-3-90. EDN: LBVTGW.

WIKI

{{cite journal | author = Chekushkina D. Y., Milentyeva I. S., Fedorova A. M., Proskuryakova L. A. | title = Lactic Acid Probiotic Bacterial Consortia in Cheese Production | journal = | year = 2026 | pages = 66-72 | doi = 10.21603/1019-8946-2026-3-90 }} EDN: LBVTGW

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LACTIC ACID PROBIOTIC BACTERIAL CONSORTIA IN CHEESE PRODUCTION Lactic Acid Probiotic Bacterial Consortia in Cheese Production

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