Buffalo whey as a source of lactic acid bacteria of biotechnological interest

Whey has garnered research interest due to its high nutritional value and environmental impact, as it is a source of microorganisms that can be isolated and characterized for their functional properties. This study aimed to evaluate buffalo whey as a source of lactic acid bacteria (LAB) with biotechnological potential. Buffalo whey was obtained through enzymatic coagulation, and its physicochemical and microbiological properties were analyzed. LAB enumeration and isolation were con-ducted using selective media, specifically Man, Rogosa, and Sharpe (MRS) and M17. The isolates were identified via MALDI-TOF, and their enzymatic activity, safety, and antimicrobial effects against Escherichia coli ATCC 10536, Pseudomonas aeruginosaATCC 27853, Listeria monocytogenes ATCC 7644, and Staphylococcus aureus ATCC 25923 were assessed. The buffalo whey complied with the minimum physicochemical and microbiological standards set by IN No. 94/2020, indicating that good agricultural practices and good manufacturing practices were followed during both milking and processing. A total of 62 LAB strains were isolated and identified via MALDI-TOF-MS, including Lacticaseibacillus paracasei (1.61%), Enterococcus faecium(4.84%), and Lactococcus lactis (93.55%). Of these isolates, 98.38% were proteolytic, 83.87% exhibited lipolytic activity, and none produced lecithinase. The LAB isolates demonstrated antimicrobial activity against the Gram-positive pathogens tested, and 46.77% of the strains were considered innocuous. In summary, buffalo whey presents viable properties and has enabled the isolation of LAB strains with promising potential for applications in bioprocesses and functional studies.