Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
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, I...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Veterinary World
2018-05-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.11/May-2018/23.pdf |
| _version_ | 1819112824124735488 |
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| author | A. Ehsani M. Hashemi A. Afshari M. Aminzare |
| author_facet | A. Ehsani M. Hashemi A. Afshari M. Aminzare |
| author_sort | A. Ehsani |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T04:19:38Z |
| format | Article |
| id | doaj.art-a55eea7c3ec842ca9418fed2e9e8ab2d |
| institution | Directory Open Access Journal |
| issn | 0972-8988 2231-0916 |
| language | English |
| last_indexed | 2024-12-22T04:19:38Z |
| publishDate | 2018-05-01 |
| publisher | Veterinary World |
| record_format | Article |
| series | Veterinary World |
| spelling | doaj.art-a55eea7c3ec842ca9418fed2e9e8ab2d2022-12-21T18:39:19ZengVeterinary WorldVeterinary World0972-89882231-09162018-05-0111572673010.14202/vetworld.2018.726-730Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheesesA. Ehsani0M. Hashemi1A. Afshari2M. Aminzare3Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.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.http://www.veterinaryworld.org/Vol.11/May-2018/23.pdfheterofermentativeLactobacillusprobioticstartertraditional cheeses |
| spellingShingle | A. Ehsani M. Hashemi A. Afshari M. Aminzare Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses Veterinary World heterofermentative Lactobacillus probiotic starter traditional cheeses |
| title | Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses |
| title_full | Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses |
| title_fullStr | Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses |
| title_full_unstemmed | Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses |
| title_short | Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses |
| title_sort | probiotic white cheese production using coculture with lactobacillus species isolated from traditional cheeses |
| topic | heterofermentative Lactobacillus probiotic starter traditional cheeses |
| url | http://www.veterinaryworld.org/Vol.11/May-2018/23.pdf |
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