Identification of Facultative Heterofermentative Lactobacillus Species in Lighvan Cheese

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 10, Volume 6, Issue 2 - Serial Number 12, July 2010   

Document Type: Short Article

DOI: 10.22067/ifstrj.v6i2.7825

Authors

Masoumeh Ghotbi^* ; Sabiheh Soleimanian Zad; Mahmoud Sheikh-Zeinoddin

Abstract

Facultative Heterofermentative Lactobacilli (FHL) are responsible for enhancing unique flavour properties in traditional dairy products such as Lighvan cheese through biochemical mechanisms. In addition to saving domestic genetic resources, industrial production of semi-traditional dairy products is one of the major objectives of non starter microflora identification in indigenous dairy products. In this study performed on the Lighvan cheese at 4 months ripening period Based on morphologicaland biochemical methods were identified Lb. plantarum group (Lb.pentosus, Lb. plantarum, Lb. paraplantarum) and Lb. casei group ( Lb. casei, Lb. paracasei) .Moreove the development of the FHL in Lighvan cheese varied according to ripening time.

Keywords: Lighvan cheese, Lactobacillus plantarum, Lactobacillus casei

References