Selection of Lactobacillus Strains to Form Production-Significant Consortia

Fermented dairy products with probiotic and functional properties are a promising matrix for modulation of the human microbiome. The functionality of such products will depend not only on the technological properties of the lactic acid bacteria included in the starter culture but also on the combined effects of metabolites, enzymatic activity, stress tolerance, and strain-specific adaptation mechanisms. The aim of this work was to conduct a comprehensive analysis of Lactobacillus strains to facilitate the design of microbial consortia for the development of fermented products with diverse functional properties. Twenty Lactobacillus strains from different species were investigated using microbiological, physicochemical, and biochemical methods to evaluate antagonistic activity against opportunistic microorganisms and to assess changes in amino acid and organic acid profiles, vitamin content, fatty acid composition, and enzymatic activity. Additionally, proteomic analysis was performed to create a matrix of functional complementarity of the studied strains, representing proteins associated with antimicrobial activity, bacteriocin transport, resistance to oxidative stress, surface structure formation, and adhesion. It was shown that the studied strains exhibit pronounced functional heterogeneity, demonstrating the feasibility of scientifically based selection of strains to create next-generation fermented dairy products with predictable properties.