Vol. 11, Issue 11 (2022)

Most dairy Lactococcus stains grow optimally at 30 °C and are not particularly well adapted to the elevated temperatures (37 °C to 39 °C) to which they are often exposed during cheese production. To overcome this challenge, we used adaptive laboratory evolution (ALE). During microbial ALE, a microorganism is cultivated under clearly defined conditions for prolonged periods of time, in the range of weeks to years, which allows the selection of improved phenotypes. A total 60 isolates of Lactococcus were isolated and characterized in our lab were used for adaptation studies Isolate RD1 has been improved through ALE. In which mainly 3 adaptation conditions have been studied such as acid, temperature and sugar adaptations when the acid was adapted from 30 °C to 37 °C, which adapted well to 80 subcultures. After that, sugar was adapted from 4% to 9%, as a result of which it adapted well.