Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

Ehsani, A. and Hashemi, M. and Afshari, A. and Aminzare, M. (2018) Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses. Veterinary World, 11 (5). pp. 726-730.

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Abstract

Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage. Results: Of 118 isolates of Lactobacillus, 73 isolates (62) were confirmed as facultative heterofermentative and 45 isolates (38) as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24) were Lactobacillus plantarum, 24 isolates (20) were Lactobacillus casei, and 21 isolates (18) were Lactobacillus agilis. Obligate homofermentatives were Lactobacillus delbrueckii (21), Lactobacillus helveticus (14), and Lactobacillus salivarius (3). L. plantarum, L. casei and L. helveticus were found in high enough levels (106 CFU/g). Conclusion: According to the obtained data, it is recommended that complex starters such as L. helveticus, L. plantarum, and L. casei can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses. © Ehsani, et al.

Item Type: Article
Additional Information: Cited By :2 Export Date: 16 February 2020 Correspondence Address: Afshari, A.; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical SciencesIran; email: asmafshr@gmail.com
Uncontrolled Keywords: Heterofermentative Lactobacillus Probiotic Starter Traditional cheeses catalase citric acid galactose glucose lactose maltose mannose melibiose probiotic agent raffinose rhamnose ribose sorbitol sucrose xylose Article bacterial viability cheese coculture fermentation food industry Gram staining lactic acid bacterium Lactobacillus casei Lactobacillus delbrueckii Lactobacillus helveticus Lactobacillus plantarum Lactobacillus salivarius
Subjects: QU Biochemistry
QW Microbiology and Immunology
Divisions: Mashhad University of Medical Sciences
Depositing User: lib2 lib2 lib2
Date Deposited: 20 May 2020 08:07
Last Modified: 20 May 2020 08:07
URI: http://eprints.mums.ac.ir/id/eprint/17265

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