Title : ( Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese )
Authors: Mohammad Reza Edalatian Dovom , Mohammad B Habibi Najafi , Sayed Ali Mortazavi , Mohammadreza Nassiri , Mohammad Reza Bassami , Mahin Hashemi ,
Full TextAbstract
Nearly 100 strains isolated from different media for lactic acid bacteria of Lighvan cheese have been identified in four different production stages (milk, curd, fresh cheese and ripened cheese). Selectivity of different media including MRS, MRS+vancomyci, M17 and KAA was evaluated and colony forming unit at different temperatures (30, 37 and 45°C) were determined. Random colonies were selected from each medium corresponding to highest dilution and confirmatory tests revealed Enterococci (38.77%), Lactobacilli (31.66%) and Lactococci (20.4%) as the most frequent genus identified in all stages. Results from API system detected following species in all stages: Lb. plantarum, Lb.brevis, Lb. paracaseissp. paracasei, Lb. delbrueckii ssp. delbreuckii, Lb. fructivorans, Lac. lactis ssp. lactis, Ent. faecium, Ent. faecalis, Ent. durans, Pediococcus. pentosaceus, Leu.lactis and Leu.mesenteroides. The evolution of LAB showed a pattern by the dominance of Lactococci and Lactobacilli in the first stage and substitution of these genuses by Enterococci at the end of ripening. The most predominant strains were Ent.faecium (22.44%), Lac.lactisssp.lactis (20.4%), Lb.plantarum (18.36%) and Ent.faecalis (14.28%) respectively. It seems that these three species play an important role in ripening and production of Lighvan cheese and have potential for application in industrial scale.
Keywords
, Lactic acid bacteria, Lighvan, production stage, raw milk cheese
@inproceedings{paperid:1018136,
author = {Edalatian Dovom, Mohammad Reza and Habibi Najafi, Mohammad B and Mortazavi, Sayed Ali and Nassiri, Mohammadreza and Bassami, Mohammad Reza and Hashemi, Mahin},
title = {Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese},
booktitle = {2010 International Conference on Nutrition and Food Sciences},
year = {2010},
location = {french},
keywords = {Lactic acid bacteria; Lighvan; production stage; raw milk cheese},
}
%0 Conference Proceedings
%T Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese
%A Edalatian Dovom, Mohammad Reza
%A Habibi Najafi, Mohammad B
%A Mortazavi, Sayed Ali
%A Nassiri, Mohammadreza
%A Bassami, Mohammad Reza
%A Hashemi, Mahin
%J 2010 International Conference on Nutrition and Food Sciences
%D 2010
