year 8, Issue 1 (Spring 2014)
Iran J Med Microbiol 2014, 8(1): 38-43 |
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1- Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran , r.mahmodi@yahoo.com
3- Health science research center, Department of Occupational health engineering. School of health, Mashhad university of medical science, Mashhad, Iran
4- Department of Public Health, Faculty of Hygiene, Gorgan University of Medical Science, Gorgan, Iran
2- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran , r.mahmodi@yahoo.com
3- Health science research center, Department of Occupational health engineering. School of health, Mashhad university of medical science, Mashhad, Iran
4- Department of Public Health, Faculty of Hygiene, Gorgan University of Medical Science, Gorgan, Iran
Abstract: (18574 Views)
Background and Aim: Identification of lactic acid bacteria of traditional cheeses is the first step of developing new starters in order to protect from national genetical resources and to product industrial cheese with desirable texture and organoleptic characteristics same as traditional cheeses.
Materials and Methods: After traditional cheeses collection (24 samples of 8 different traditional cheeses from West Azerbaijan), identification of Lactobacillus species was performed using a specific culture (MRS broth).
Results: In present study, from a total of 118 isolates of lactobacilli were determined. Lactobacillus plantarum (24%), Lactobacillus casei (20%) and Lactobacillus agillis (18%) from facultative heterofermentative Lactobacilli and Lactobacillus delbrueckii (21%), Lactobacillus helveticus (14%) and Lactobacillus salvariu s (3%) from obligative homofermentative Lactobacilli were found to be more dominant species.
Conclusions: So for achievement to organoleptic characteristics of traditional cheeses in industrial productions, mixed starters including dominant Lactobacillus species identified in cheeses can be employed.
Materials and Methods: After traditional cheeses collection (24 samples of 8 different traditional cheeses from West Azerbaijan), identification of Lactobacillus species was performed using a specific culture (MRS broth).
Results: In present study, from a total of 118 isolates of lactobacilli were determined. Lactobacillus plantarum (24%), Lactobacillus casei (20%) and Lactobacillus agillis (18%) from facultative heterofermentative Lactobacilli and Lactobacillus delbrueckii (21%), Lactobacillus helveticus (14%) and Lactobacillus salvariu s (3%) from obligative homofermentative Lactobacilli were found to be more dominant species.
Conclusions: So for achievement to organoleptic characteristics of traditional cheeses in industrial productions, mixed starters including dominant Lactobacillus species identified in cheeses can be employed.
Type of Study: Original Research Article |
Subject:
Microbial Biotechnology
Received: 2014/05/17 | Accepted: 2014/06/14 | ePublished: 2014/06/14
Received: 2014/05/17 | Accepted: 2014/06/14 | ePublished: 2014/06/14
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