Title : ( The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese )
Authors: Mohammad Reza Edalatian Dovom , Mohammad B Habibi Najafi , Sayed Ali Mortazavi , Baltasar Mayo ,
Full TextAbstract
Ninety-five isolated strains of Lactic acid bacteria (LAB) were identified from Lighvan cheese. The LAB evolution showed the dominance of lactococci and lactobacilli in the first stage and substitution of these genera by enterococci at the end of ripening. The most predominant strains were Enterococcus faecium (22.44%), Lactococcus lactis ssp. lactis (20.4%), Lactobacillus plantarum (18.36%) and E. faecalis (14.28%), respectively. Eleven and 51 different carbohydrate fermentation profiles were observed according to API 20 STREP and API 50 CH, respectively. API 20 STREP dendogram showed identical fermentation profiles of some E. faecalis and E. faecium strains, indicating that these strains might be well adapted to the whole cheese manufacture.
Keywords
, Lactic acid bacteria, Lighvan, Production stage, Raw milk cheese.
@article{paperid:1025380,
author = {Edalatian Dovom, Mohammad Reza and Habibi Najafi, Mohammad B and Mortazavi, Sayed Ali and Baltasar Mayo},
title = {The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese},
journal = {International Journal of Dairy Technology},
year = {2012},
volume = {65},
number = {1},
month = {February},
issn = {1364-727X},
pages = {81--89},
numpages = {8},
keywords = {Lactic acid bacteria; Lighvan; Production stage; Raw milk cheese.},
}
%0 Journal Article
%T The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese
%A Edalatian Dovom, Mohammad Reza
%A Habibi Najafi, Mohammad B
%A Mortazavi, Sayed Ali
%A Baltasar Mayo
%J International Journal of Dairy Technology
%@ 1364-727X
%D 2012
