Biochemical Criteria for Evaluating the Functionality of Lactic Acid Bacteria Strains As Starter Culture in the Manufacture of Kareish Cheese

In this study, the chemical, physicochemical, and sensory properties of Kareish cheese made using exopolysaccharide-producing lactic acid bacteria strains isolated from raw camel milk were investigated. Two strains were identified using 16S rRNA gene sequencing as Pediococcus pentosaceus RCM-1 and Lactiplantibacillus plantarum RCM-4. The isolated strains displayed tolerance to acidic pH and resistance to NaCl concentrations up to 6%. They were also able to ferment the tested carbohydrates and had no lipolytic or proteolytic activity. Both strains positively affected cheese yield, particularly with strain RCM-4. A slight decrease in lactic acid bacteria counts occurred at the end of cold storage for all samples. However, their counts remained above 107 cfu/g. Organoleptically, the cheese made with culture Lactiplantibacillus plantarum recorded the highest scores. Concerning the cheese chemical composition, no significant differences were detected in the fat content of cheese, but significant differences were detected in the protein content. Fresh and stored Kareish cheese inoculated with Pediococcus pentosaceus RCM-1 or Lactiplantibacillus plantarum RCM-4 showed significantly lower acidity compared to the control.