Starter Cultures Research Articles

Development and Evaluation of Vegan Yogurts and Sour Milk Alternatives from White Lupin (Lupinus albus L.)

Cow milk allergy (CMA) triggers a clinically abnormal immunological response to cow milk proteins. To address this issue, extensive studies have explored milk alternatives from various animal and plant sources. This study introduces a method for producing white lupin milk, resulting in fermented dairy-like products (vegan yogurt and sour milk alternatives). Four commercial yogurt cultures, including two mesophilic (CHN-11, CHN-22) and two thermophilic (YC-380, YC-X11) mixed bacterial cultures, were tested, with thermophilic ones yielding superior sensory outcomes for lupin-based yogurt alternatives. Incorporating inulin (2%) enhanced sensory appeal, particularly evident in strawberry and peach-flavoured variants, which achieved sensory scores comparable to cow milk yogurts. Furthermore, white lupin-based yogurts demonstrated superior water-holding capacity (up to 47.11 g/100 g in comparison with 42.35 g/100 g measured for cow milk yogurt), influencing texture and mouthfeel. They also exhibited favourable fatty acid profiles, notably rich in beneficial unsaturated fatty acids such as linoleic and linolenic acid (up to 10.15% and 8.43%, respectively), indicating potential health benefits. Sensory evaluation underscored the impact of starter cultures on product attributes, with certain cultures yielding more favourable results. In conclusion, white lupin emerges as a promising alternative protein source with the potential to produce high-quality dairylike products. While white lupin-based products hold promise as functional foods for individuals with specific dietary needs, further research is necessary to address potential allergenic concerns associated with white lupin proteins.

Behavior of Salmonella During Preparation of a Fermented Cashew Cheese Analog

Between 2013 and 2021, there were three reported salmonellosis outbreaks in North America linked to the consumption of cashew cheese analogs that were prepared from soaked and fermented cashews. The behavior of Salmonella was evaluated during fermentation of cashews to better understand the risks associated with plant-based fermentations. Single or seven-strain rifampin-resistant Salmonella-inoculated cashews (1–2 log CFU/g) were soaked 1:1 (w/v) in sterile ultrapure water at 4 °C for 24 ± 1 h, drained, and then blended with additional water. Salmonella-inoculated or uninoculated cashews with or without added commercial Lactococcus lactis starter culture (LAB), and with LAB and NaCl (0.8% and 1.6% w/w), citric acid (0.4% w/w), or a combination of NaCl and citric acid, were held at 24 ± 1 °C for up to 72 h. The pH, aerobic plate counts (M17 agar), and Salmonella populations (CHROMagar Salmonella with 50 µg/mL of rifampin) were measured at 0, 24, 48, and 72 h in replicate experiments. When LAB was present, aerobic plate counts increased from ∼8 log CFU/g to ∼9 log CFU/g after 24 h. The pH decreased from an initial pH ∼6 to pH 4.5–5.0 at 24 h in the presence of LAB or at 48 h in the absence of LAB. The presence of LAB significantly (P < 0.0001) impacted populations of Salmonella during the fermentation. There was no significant difference in Salmonella populations between the treatments with LAB alone and the treatments with LAB in combination with added NaCl (P = 0.3484) or citric acid (P = 0.8630). After 24 h, populations of Salmonella increased by 5.3–5.5 log in the absence of LAB and by 0.5–1.7 log in the presence of LAB, with or without added NaCl. These data demonstrate the need to consider a range of control measures for safe preparation of plant-based fermented products.

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.

The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of milk. Cow, buffalo, camel, donkey, goat, and sheep milk kefirs were prepared, and the changes in sugar, protein, and phenol content, fatty acid composition, including conjugated linoleic acids (CLAs), as well as antioxidant activity, determined by ABTS and FRAP assays, were evaluated and compared. The protein content of cow, buffalo, donkey, and sheep milk increased after 24 h of fermentation. The fatty acid profile showed a better concentration of saturated and unsaturated lipids in all fermented milks, except buffalo milk. The highest content of beneficial fatty acids, such as oleic, linoleic, and C18:2 conjugated linoleic acid, was found in the cow and sheep samples. All samples showed a better antioxidant capacity, goat milk having the highest value, with no correlation to the total phenolic content, which was highest in the buffalo sample (260.40 ± 5.50 μg GAE/mL). These findings suggested that microorganisms living symbiotically in kefir grains utilize nutrients from different types of milk with varying efficiency.

Engineering Economy Studies on the Development and Production of Yoghurt using Indigenous Starter Culture

In this paper, the economic viability of the production of yoghurt using indigenous starter culture is determined. Based on an output of 180 x 103 litres/year, the yield of the product, the quantities and costs of raw materials, centrifuge and incubator, were estimated at 100% capacity utilization (CU). The costs of land acquisition and factory building were obtained from contractors. The labour cost was also estimated for 60 staff members. The selling price of ₦120/litre of a similar product was adopted. Annual worth (AW), and present worth (PW) were calculated and used to establish the profitability of the products. The results showed that the proposed plant would produce 180 x 103 thousand litres of the yoghurt at full CU. The PW and AW showed that the product was economically viable with PW and AW greater than zero at 100% CU. At 100%, all the profitability indices for the product were positive. In conclusion, the production of yoghurt using indigenous starter culture is technologically and economically viable.

Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics

To investigate the mechanisms of flavor formation in dry-fermented tilapia sausages, the volatiles, bacterial community, and lipid composition during fermentation were analyzed using gas chromatography-ion mobility spectrometry, 16S high throughput sequencing, and ultra-performance liquid chromatography-mass spectrometer. Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus became dominant bacteria during the fermentation. A total of 66 volatiles and 293 lipids (48 differential lipids) were identified. PC and PE content decreased. Aldehyde and 1-octen-3-ol content decreased. Most esters and ketones content increased during fermentation. Six metabolic pathways associated with differential lipids were identified by enrichment analysis. Glycerophospholipid metabolism was the main metabolic pathway. Correlation analysis revealed that PC and PE were precursors for volatiles, including PC 16:0/18:2 and PE 18:0/22:6. The dominant bacteria facilitate the hydrolysis of PC and PE, leading to the formation of esters and ketones. This study provides a theoretical basis for the targeted regulation of fermented sausage flavors.

Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

Abstract The sensory characteristics of coffee play a pivotal role in determining its consumer appeal and global market potential. The flavor quality of coffee is influenced by a range of factors, including genetic attributes, geographic variables, agricultural practices, and post-harvest processes. Among these, the post-harvest phase, which includes fermentation, stands out as a critical determinant of coffee quality. Notably, controlled wet fermentation techniques and the introduction of specialized starter cultures have demonstrated a significant capacity to enhance the flavor and unique sensory profiles of coffee, capturing the interest of consumers. Utilizing yeast cultures, such as Saccharomyces cerevisiae and Torulaspora delbrueckii, alongside lactic acid bacteria like Lactobacillus sp., has been scientifically substantiated as a means to elevate coffee quality. The application of ohmic heating technology during the coffee fermentation process presents an innovative approach to maintaining the fermentation process at the desired temperature. When synergistically applied in tandem with carefully selected microorganism starter cultures, this approach holds the promise of delivering a substantial enhancement in coffee quality.

Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers

Selection of a multi-species starter culture for mustard seed fermentation to enhance polyunsaturated fatty acids and improve gastrointestinal health markers

Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions

This study aimed to evaluate the influence coffee fermentation with yeast and bacillus as starter cultures in SIAF method applied in solid-state and submerged process. Saccharomyces cerevisiae and Bacillus amyloliquefaciens were separately and coinoculated into natural coffee in buckets with or without water adding. The fermentations were performed for until 96 h, and the effects on physicochemical composition including the concentrations of organic acids (citric, lactic, acetic, malic), sugars (glucose, fructose, sucrose), ethanol, and glycerol as well as the sensory profiles of the resulting coffee beverages, were evaluated. All coffees produced were classified in specialty coffee with final score above 84. The coinoculated coffees obtained the highest sensory scores in submerged process (>86). Due to the results found, the type of process, submerged and solid-state, showed more influence in chemical and sensory analyses than type of inoculation. Submerged process showed major concentration of lactic acid, while solid-state process promotes major concentrations of ethanol, glycerol and acetic acid. Different sensory descriptions were observed in each treatment. Coffees from the submerged process showed nutty, cocoa, and sweet sensory descriptions, while solid-state process produced coffees with sour and acidic attributes.

Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters

The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics. Forty-nine volatile flavor compounds were identified, while 5 characteristic aroma-active compounds were investigated in CSB fermented with commercial dry yeast (AQ-CSB), and 10 were investigated in CSB fermented with traditional starter (NY-CSB). Microbial structure and function analysis showed that Saccharomyces cerevisiae dominated during AQ-CSB fermentation and contributed >95% to its KEGG pathways, while Pediococcus pentosaceus, unclassified Pediococcus, Lactobacillus plantarum, Lactobacillus brevis and unclassified Lactobacillus were predominant in NY-CSB and together had an ~96% contribution to these pathways. NY-CSB showed higher metabolic activity during fermentation, and the characteristic metabolites were mainly involved in carbohydrate, amino acid and lipid metabolism. The characteristic aroma compounds were identified and increased the understanding of the contributions of the microbiota. This may be useful for designing starter cultures that produce CSB with desirable aroma properties.

Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus

The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of L. kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast, showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products.

Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures

Soymilks were fermented by two starter cultures and with different levels of added glucose or lactose respectively. GC-MS, HS-GC-IMS and GC × GC-TOFMS were compared and the latter reported much more volatile organic compounds (VOCs). The VOCs profiles of the fermented soymilks were divided into four groups using principal component analysis and hierarchical clustering analysis. Based on the variable importance in the projection value greater than 1.0 and one way ANOVA (P < 0.05), 22 VOCs were respectively identified as the critical differential VOCs in starter culture A and B fermented soymilk, and the concentrations of the critical differential VOCs changed in different patterns in response to the addition of carbohydrates. Four significant metabolic pathways were involved via the metabolite set enrichment analysis, including the glycolysis/gluconeogenesis, pyruvate metabolism. Among critical differential VOCs, there were 11 and 13 aroma-active compounds with odor activity values greater than 1.0, for starter culture A and B fermented soymilks respectively. The deductive sensory properties of the fermented soymilks as affected by carbohydrate addition were evaluated. This study provides experimental and theoretical bases for improving flavor quality of fermented soymilks.

Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the fermentation and probiotic properties of fermented milk

Probiotics are increasingly used as starter cultures to produce fermented dairy products; however, few studies have investigated the role of probiotics in milk fermentation metabolism. The current study aimed to investigate whether adding Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) as a starter culture strain could improve milk fermentation by comparing the physicochemical characteristics and metabolomes of fermented milks produced by a commercial starter culture with and without Probio-M8. Our results showed that adding Probio-M8 shortened the milk fermentation time and improved the fermented milk texture and stability. Metabolomics analyses revealed that adding Probio-M8 affected mostly organic acid, AA, and fatty acid metabolism in milk fermentation. Targeted quantitative analyses revealed significant increases in various metabolites related to the sensory quality, nutritive value, and health benefits of the probiotic fermented milk, including 5 organic acids (acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid), 5 EAA (valine, arginine, leucine, isoleucine, and lysine), glutamic acid, and 2 essential fatty acids (α-linolenic acid and docosahexaenoic acid). Thus, applying probiotics in milk fermentation is desirable. This study has generated useful information for developing novel functional dairy products.

Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus (p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then, an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine (increased by 12 folds) and methionine (increased by 10 folds).

Optimization of food protector selection to ensure the integrity of bacterial starter cultures during thermal processing

Optimization of food protector selection to ensure the integrity of bacterial starter cultures during thermal processing

Shotgun metagenomic analysis of microbiota dynamics during long-term backslopping fermentation of traditional fermented milk in a controlled laboratory environment

Traditional fermented milks are produced through an inoculation process that involves the deliberate introduction of microorganisms that have been adapted and perpetuated across successive generations. However, the changes in the microbiota of traditional fermented milk during long-term inoculation fermentation in a laboratory environment remain unclear. In this study, we collected 5 samples of traditional fermented milk samples from 5 different counties in Tibet (3 kurut products) and Xinjiang (2 tarag products) of China, which served as starter cultures for a 9-mo continuous inoculation fermentation experiment. We analyzed the inter- and intra-population variations in the microbial communities of the collected samples, representing their macrodiversity and microdiversity, using shotgun metagenomic sequencing. Across all samples, we obtained a total of 186 high-quality metagenomic-assembled genomes, including 7 genera and 13 species with a relative abundance of more than 1%. The majority of these genomes were annotated as Lactobacillus helveticus (60.46%), Enterococcus durans (9.52%), and Limosilactobacillus fermentum (6.23%). We observed significant differences in species composition and abundance among the 5 initial inoculants. During the long-term inoculation fermentation, we found an overall increasing trend in species diversity, composition, and abundances of carbohydrate metabolism module-encoding genes in the fermented milk bacterial metagenome, while the fermented milk virome exhibited a relatively narrow range of variation. Lactobacillus helveticus, a dominant species in traditional fermented milk, displayed high stability during the long-term inoculation fermentation. Our study provides valuable insights for the industrial production of traditional fermented milk.

Proteomics for depicting the secreted protein patterns of Lactiplantibacillus plantarum strains isolated from different food matrices

Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum), a bacterial species isolated from a wide variety of ecological niches, plays an important role in food industries, being used as a starter culture of food fermentations and contributing to improve flavor, texture, sensorial qualities, and shelf life. It also improves the nutritional and functional properties of fermented foods through the biosynthesis of bioactive compounds and several strains exhibit probiotic features. In recent years, this bacterial species has also shown great potential for controlling plant pathogenic fungi. Shotgun proteomic approach and label free quantitative analyses were used to realize a detailed catalog of the proteins secreted by five L. plantarum strains isolated from vegetable foods or dairy products and exhibiting specific function features. In particular, these strains showed in vitro inhibitory activity against bacteria and molds. Results led to identify 602 proteins differently present in the secretome of the analyzed strains. For instance, proteins of application interest such as bacteriocins, glucansucrase, glycoside hydrolase and chitin binding proteins were differentially secreted in the five strains.The information gathered in this study is a valuable contribution to increasing knowledge in relation to one of the most important bacterial species used as probiotic, for biocontrol of plant pathogenic bacteria and fungi and in different food production worldwide.

Isolation, identification, and characterization of thermophilic lactic acid bacteria isolated from whey of Kars Kashar cheeses.

Kars Kashar cheese is an artisanal pasta-filata type cheese and geographically marked in Eastern Anatolia of Turkey. The aims of this research were to determine for the first time thermophilic lactic acid bacteria (LAB) of Kars Kashar cheese and characterize the technological properties of obtained isolates. In our research, a number of 15 samples of whey were collected from the different villages in Kars. These samples were incubated at 45 °C and used as the source material for isolating thermophilic LAB. A total of 250 colonies were isolated from thermophilic whey, and 217 of them were determined to be presumptive LAB based on their Gram staining and catalase test. A total of 170 isolates were characterized by their phenotypic properties and identified using the MALDI-TOF mass spectrometry method. Phenotypic identification of isolates displayed that Enterococcus and Lactobacillus were the predominant microbiota. According to MALDI-TOF MS identification, 89 isolates were identified as Enterococcus (52.35%), 57 isolates as Lactobacillus (33.53%), 23 isolates as Streptococcus (13.53%), and one isolate as Lactococcus (0.59%). All thermophilic LAB isolates were successfully identified to the species level and it has been observed that MALDI-TOF MS can be successfully used for the identification of selected LAB. The acidification and proteolytic activities of the isolated thermophilic LAB were examined, and the isolates designated for use as starter cultures were also genotypically defined.

Microbial Ecology and Fermentation Dynamics of Traditional and Novel Fermented Yogurt in Brazil

Purpose: The aim of the study was to examine microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study revealed that traditional yogurt production relies on well-established microbial species such as Lactobacillus bulgaricus and Streptococcus thermophilus, which undergo dynamic shifts in population composition throughout fermentation. These shifts are influenced by factors such as temperature, pH, and substrate composition, highlighting the importance of controlling fermentation parameters to optimize product quality and consistency. Novel fermented yogurt products introduce innovative fermentation techniques, starter cultures, and ingredients, resulting in diverse microbial communities and fermentation dynamics. Incorporating prebiotics, specific starter cultures, or probiotics can enhance fermentation efficiency, promote the growth of beneficial microbial species, and improve product texture and flavor. Unique Contribution to Theory, Practice and Policy: Ecological Succession Theory &amp; Metabolic Theory of Ecology may be used to anchor future studies on microbial ecology and fermentation dynamics of traditional and novel fermented yogurt in Brazil. Yogurt producers can optimize fermentation conditions, such as temperature, pH, and fermentation time, to enhance product quality and consistency. Controlling these parameters can promote the growth of desirable microbial species, inhibit the growth of pathogens, and ensure the production of high-quality yogurt. Regulatory agencies should establish guidelines and standards for ensuring the safety of fermented yogurt products. This includes monitoring microbial safety aspects, such as the presence of pathogenic microorganisms and microbial toxins, throughout the production process.

A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product

The study investigated the evolution of the physicochemical and sensory properties of Lben fermented milk inoculated with different starter formulations. The aim was to determine the optimal starter culture formula for Lben production using different combinations of four strains, including three strains of Lactococcus lactis subsp. lactis with strain codes A, E and F and one strain of Leuconostoc mesenteroides subsp. mesenteroides with strain code C. While individual strains had previously demonstrated significant technological and organoleptic properties their interaction in mixtures had not been explored. In the study, a response surface methodology (mixture design approach) was applied to evaluate the effects of the interactions between strains on the physicochemical, antioxidant, volatile, and sensory properties of Lben, a fermented milk. In addition, product optimization using ridge analysis was performed to determine the ideal strain mixture formulation based on the sensory properties of Lben. The optimization goal for odor, taste, consistency, and overall preference was set to maximize their values. A high desirability score of 0.832 was achieved with the following percentage distribution: 34.39% for L. lactis E, 42.38% for L. lactis A, 10% for L. lactis F, and 13.23% for Leuc. mesenteroides C.

Investigating lactic acid bacteria genus Lactococcus lactis properties: Antioxidant activity, antibiotic resistance, and antibacterial activity against multidrug-resistant bacteria Staphylococcus aureus

BackgroundLactic acid bacteria (LAB) are utilized as a starter culture in the manufacturing of fermented dairy items, as a preservative for various food products, and as a probiotic. In our country, some research has been carried out, even if LAB plays a principal role in food preservation and improves the texture and taste of fermented foods, that is why we tried to evaluate their probiotic effect. The objective of this research was to determine the antibacterial activity of Lactococcus lactis (L. lactis) against Staphylococcus aureus (S. aureus) ATCC 29213, investigate their antioxidant activity, and characterize their sensitivity against 18 antibiotics. MethodsA total of 23 LAB (L. lactis subsp. cremoris, L. lactis subsp. Lactis diacetylactis, L. lactis subsp. lactis) were isolated from cow's raw milk. The antibacterial activity was performed using two techniques, competition for nutrients and a technique utilizing components nature, using the disk diffusion method. The sensitivity of the studied LAB to different antibiotics was tested on Man rogosa sharp (MRS) agar using commercial antibiotic disks. All strains of LAB were examined for their antioxidant activity. The antioxidant activity of L. lactis was tested by 2,2-diphenyl-1 picrylhydrazyl (DPPH). ResultsThe results showed that the MRS medium was more adapted than Muller Hinton Agar (MHA) to investigate the antibacterial activity of L. lactis against S. aureus ATCC 29213. Also, L. lactis exhibited a notable degree of antibacterial activity against S. aureus ATCC 29213. L. Lactis subsp. Lactis displayed higher antibacterial activities, followed by L. lactis ssp. lactis biovar. diacetylactis, and lastly, L. lactis ssp. cremoris against S. aureus ATCC 29213. Lc 26 among all strains of L. lactis showed a high potential antibacterial activity reaching 40 ± 3 mm against S. aureus ATCC 29213. All strains of L. lactis showed a slightly moderate antioxidant activity (10.56 ± 1.28%-26.29 ± 0.05 %). The results of the antibiotic resistance test indicate that all strains of L. lactis were resistant to cefotaxime, sulfamethoxazole-trimethoprim, and streptomycin and were sensitive to Ampicillin, Amoxicillin, Penicillin G, Teicoplanin, Vancomycin, Gentamicin 500, Tetracycline, and Chloramphenicol. These test results indicate that this strain falls within the criteria of not posing any harmful effects on human health. The important antibacterial properties recorded for all L. Lactis strains were derived from the production of antibacterial active metabolites, such as protein, diacetyl, hydrogen peroxide, and lactic acid, together with the fight for nutrients. ConclusionThis study suggests that the strains of L. lactis could be added as an antibacterial agent against S. aureus ATCC 29213 and can provide an important nutritional property for their antioxidant potential.