https://doi.org/10.17113/ftb.64.04.26.9500

Article in press

Application of Indigenous Lactic Acid Bacteria in Tulum Cheese Production: Effects on Physicochemical, Microbiological, Volatile and Sensory Properties

Tuğba Karabekmez Erdem^1* and Kenan Sinan Dayısoylu²

¹Department of Food Proccessing, Vocational School of Technical Sciences, University of Kahramanmaraş Sutcu Imam, Dulkadiroğlu 46100, Kahramanmaraş, Turkey

²Department of Food Engineering, Faculty of Engineering and Architecture, University of Kahramanmaraş Sütçü İmam, Dulkadiroğlu 46100, Kahramanmaraş, Turkey

Copyright © 2026 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(4).

Article history:

Received: 27 November 2025

Accepted: 18 October 2026

Keywords:

indigenous lactic acid bacteria; Tulum cheese; starter culture

Summary:

Research background. Tulum cheese, traditionally made from raw milk, serves as a significant source of lactic acid bacteria. These bacteria contribute to the cheese’s distinctive properties. By isolating and identifying these bacteria from local sources and incorporating them with starter cultures for Tulum cheese production using pasteurized milk, it is possible to obtain cheeses with more controlled quality characteristics. This study aims to isolate and identify lactic acid bacteria, use them in the production of Tulum cheese, and explore the resulting cheeses' general characteristics, including differences in aromatic profiles and sensory analyses.

Experimental approach. In this study, molecular identification of lactic acid bacteria was performed using the 16S gene sequencing approach. Metabolite characterization of the bacteria was performed using HPLC. Subsequently, the bacteria were incorporated into the production of Tulum cheese from pasteurized milk in different combinations using a commercial starter culture. All analyses of Tulum cheese samples were performed throughout the storage period (1, 30, 60, and 90 days). Physical, chemical, and microbiological properties were determined for general characterization purposes. Volatile profiles of Tulum cheese samples were determined by HS-GC/MS and evaluated through principal component analysis. The sensory properties of the samples were tested by experienced tasters familiar with Tulum cheese.

Results and conclusions. The results demonstrated the potential of metabolically characterized lactic acid bacteria to produce key aroma compounds associated with pyruvate metabolism. TP2 exhibited the highest titratable acidity and the highest Lactobacilli counts during early and mid-ripening, whereas K2 showed the highest TCA-SN and PTA-SN values at day 90. Different culture combinations significantly affected the physicochemical, microbiological, sensory, and volatile characteristics of Tulum cheese (p<0.05). PCA clearly differentiated cheeses according to culture combination and ripening time. Sensory evaluation showed that TP1, TP3, and TP2 were the most preferred samples on days 1, 30, 60, and 90, respectively.

Novelty and scientific contribution. This study evaluates the application of indigenous lactic acid bacteria, isolated from traditionally produced Tulum cheeses, in combination with commercial starter cultures, for Tulum cheese production. The results highlight innovative approaches to enhance and diversity cheese characteristics through targeted culture selection.