Technological characterization of Lactococcus lactis UFAS8.3 using phenotypic and in silico approaches and its evaluation in Jben cheese production

Abstract

This study characterized the technological potential of Lactococcus lactis UFAS8.3, previously isolated from Moroccan Jben cheese, using phenotypic, genomic, and cheese production assays. The strain coagulated milk within 6 h (pH 4.8), showed moderate caseinolytic activity, high growth rate (0.72 h⁻¹), strong autolytic activity (45.6 %), and produced a distinct sulfurous aroma. Genomic analysis confirmed these traits and identified the genetic basis for additional properties, including γ-aminobutyric acid (GABA) production via the gadC and gadB genes. The absence of the estA gene, the citQRP and citM-citI-citCDEFXG operons, and the exopolysaccharide (EPS) biosynthesis cluster accounted for the lack of lipolytic activity, citrate metabolism, and exopolysaccharide production, respectively. Finally, 16S rRNA sequencing of lab-made Jben cheese confirmed L. lactis as the dominant species (80.21 %), with minor populations of Enterococcus , Bacillus , and Lactobacillus. Overall, L. lactis UFAS8.3 demonstrated strong technological potential as a starter culture for Jben cheese due to its acidification capacity, autolysis, proteolytic activity, and adaptation to cheese-making conditions.