{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T22:57:53Z","timestamp":1786402673776,"version":"build-2736575974"},"reference-count":69,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T00:00:00Z","timestamp":1776124800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Artisanal cheese quality relies on a complex microbiota. The generalized use of commercial starter cultures has been associated with reduced microbial diversity, fueling interest in using indigenous lactic acid bacteria (LAB) as adjunct cultures. This study aimed to evaluate Ligilactobacillus salivarius SP36 as a starter or adjunct culture in ripened cheeses. Culture-based and culture-independent analyses were performed, together with the assessment of some physico-chemical parameters (pH, water activity, and color), including the profile of volatile compounds. All cheeses were microbiologically safe according to current EU legislation. The pH of the cheese made only with the SP36 strain was higher than those of the cheeses manufactured with a commercial starter (with or without strain SP36). L. salivarius SP36 modulated the aroma profile by increasing ethyl esters, alcohols, ketones, organic acids and sulphur compounds. LAB dominated all cheeses, with the highest microbial diversity in the cheese produced without the commercial starter. Lactiplantibacillus plantarum and Lacticaseibacillus paracasei isolates were obtained from all cheeses. Overall, L. salivarius SP36 seems a promising adjunct for mature cheeses, while autochthonous L. plantarum and L. paracasei isolates represent promising candidates for starter or adjunct cultures.<\/jats:p>","DOI":"10.3390\/foods15081362","type":"journal-article","created":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T10:29:08Z","timestamp":1776162548000},"page":"1362","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Use of Ligilactobacillus salivarius SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1803-6493","authenticated-orcid":false,"given":"Josu\u00e9","family":"Jara","sequence":"first","affiliation":[{"name":"Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain"},{"name":"Instituto Pluridisciplinar, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claudio","family":"Alba","sequence":"additional","affiliation":[{"name":"Instituto Pluridisciplinar, Complutense University of Madrid, 28040 Madrid, Spain"},{"name":"Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4050-058X","authenticated-orcid":false,"given":"Javier","family":"Calzada","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA-CSIC), Carretera de La Coru\u00f1a km 7, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luc\u00eda","family":"Largo","sequence":"additional","affiliation":[{"name":"Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain"},{"name":"Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marta","family":"Kellermann","sequence":"additional","affiliation":[{"name":"Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain"},{"name":"Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sara","family":"Rosado","sequence":"additional","affiliation":[{"name":"Queser\u00eda Siricueta, 22347 Morillo de Sampietro, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5487-9856","authenticated-orcid":false,"given":"Marta","family":"\u00c1vila","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA-CSIC), Carretera de La Coru\u00f1a km 7, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5180-766X","authenticated-orcid":false,"given":"Sonia","family":"Garde","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Instituto Nacional de Investigaci\u00f3n y Tecnolog\u00eda Agraria y Alimentaria (INIA-CSIC), Carretera de La Coru\u00f1a km 7, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1285-9686","authenticated-orcid":false,"given":"Juan M.","family":"Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Instituto Pluridisciplinar, Complutense University of Madrid, 28040 Madrid, Spain"},{"name":"Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101186","DOI":"10.1016\/j.ijgfs.2025.101186","article-title":"From Traditional Knowledge to Gastronomic Heritage: Analysis of the Cultural Value and Chemical Properties of Jaji Cheese","volume":"40","author":"Gun","year":"2025","journal-title":"Int. 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