The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese |
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| Authors: | MOHAMMAD R EDALATIAN MOHAMMAD B HABIBI NAJAFI ALI MORTAZAVI BALTASAR MAYO |
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| Affiliation: | 1. Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 91775‐1163, Mashhad, Iran;2. Instituto de Productos Lácteos de Asturias (CSIC), Departamento de Microbiología y Bioquímica, 33300 Villaviciosa, Asturias, Spain |
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| Abstract: | 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. |
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| Keywords: | Lactic acid bacteria Lighvan Production stage Raw milk cheese |
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