Characteristics of Growth and Metabolism of Lacticaseibacillus casei in Model Milk Media and Semi-Hard Cheeses

This paper presents the results of a study of the dynamics of growth and metabolism of Lacticaseibacillus casei production strains in model milk media and semi-hard cheeses. In dairy media under optimal conditions, the maximum number of viable cells of the studied Lacticaseibacillus casei strains was achieved on day 3; an increase in titratable acidity continued for up to 7‒10 days. In model dairy media simulating cheese ripening conditions, the growth and metabolism (glycolysis, proteolysis, and production of volatile aroma compounds) of Lacticaseibacillus casei slowed down. In semi-hard cheeses, the Lacticaseibacillus casei culture (as an independent acid-generating starter component), did not provide the required intensity of acid formation during the production process. However, as an adjunct culture, it intensified proteolysis and the processes of gas and aroma formation during ripening, thus, improving the organoleptic characteristics of cheeses.