Comprehensive characterization of butter fermented with region-specific starter cultures

Abstract

This study investigated the strain-dependent effects of co-culturing region-specific Lactobacillaceae (L. casei, L. paracasei, and L. rhamnosus) with a conventional starter on the techno-functional properties of butter during storage. The incorporation of L. paracasei enhanced Lactobacillaceae viability on MRS agar (8.27 log CFU g⁻¹; p < 0.01), suppressed yeast-mold growth (1.29 log CFU g⁻¹; p < 0.01), and yielded the highest whiteness index (82.48; p < 0.01). L. rhamnosus was characterized by the highest firmness (6130.23 g; p < 0.01) and adhesiveness (−1807.87 g s; p < 0.01) values. Sensory analysis revealed that L. paracasei promoted creaminess and brightness, while L. rhamnosus enriched mouthfeel and sweetness perception. The experimental design involved examining the quality characteristics of butter samples inoculated with autochthonous strains, as well as a traditional starter culture, at various storage days (1st, 30th, 60th, and 90th day). The findings revealed strain-specific technological-functional and sensory improvements, demonstrating that autochthonous strains hold promising potential for the development of value-added butter products.