Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese

Seventeen Leuconostoc mesenteroides and 33 Lactobacillus paracasei subsp. paracasei from traditional Pecorino di Filiano cheese were tested for their potential use as adjunct starters, and a study of their genetic variability was carried out. Forty one per cent (41%) of Leu.mesenteroides and 46% of Lb.paracasei subsp. paracasei showed medium-high proteolytic activity, while high lipolytic activity was detected in 18% of Lb.paracasei subsp. paracasei. The aminopeptidase activity of Lb.paracasei subsp. paracasei was higher than that of Leu.mesenteroides. Strain diversity by RAPD analysis showed a high degree of heterogeneity. This study identified strains with unusual properties that could be good candidates as adjuncts in a starter to manufacture PF cheese.