Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

Sahar Navidghasemizad, Javad Hesari, Per Saris, Mohammad Reza Nahaei

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.
Original languageEnglish
JournalInternational Journal of Dairy Technology Online
Volume62
Issue number2
Pages (from-to)260-264
Number of pages5
ISSN1471-0307
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Lighvan cheese
  • Lactic acid bacteria
  • Raw milk cheese
  • Ripening
  • DAIRY-PRODUCTS
  • SENSORY CHARACTERISTICS
  • MICROBIAL-FLORA
  • FETA CHEESE
  • STRAINS
  • SYSTEM
  • MICROORGANISMS
  • MANUFACTURE
  • ENTEROCOCCI
  • CULTURES
  • 414 Agricultural biotechnology

Cite this

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title = "Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran",
abstract = "The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.",
keywords = "Lighvan cheese, Lactic acid bacteria, Raw milk cheese, Ripening, DAIRY-PRODUCTS, SENSORY CHARACTERISTICS, MICROBIAL-FLORA, FETA CHEESE, STRAINS, SYSTEM, MICROORGANISMS, MANUFACTURE, ENTEROCOCCI, CULTURES, 414 Agricultural biotechnology",
author = "Sahar Navidghasemizad and Javad Hesari and Per Saris and Nahaei, {Mohammad Reza}",
year = "2009",
doi = "10.1111/j.1471-0307.2009.00462.x",
language = "English",
volume = "62",
pages = "260--264",
journal = "International Journal of Dairy Technology Online",
issn = "1471-0307",
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Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran. / Navidghasemizad, Sahar; Hesari, Javad; Saris, Per; Nahaei, Mohammad Reza.

In: International Journal of Dairy Technology Online, Vol. 62, No. 2, 2009, p. 260-264.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

AU - Navidghasemizad, Sahar

AU - Hesari, Javad

AU - Saris, Per

AU - Nahaei, Mohammad Reza

PY - 2009

Y1 - 2009

N2 - The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.

AB - The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.

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KW - Lactic acid bacteria

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KW - Ripening

KW - DAIRY-PRODUCTS

KW - SENSORY CHARACTERISTICS

KW - MICROBIAL-FLORA

KW - FETA CHEESE

KW - STRAINS

KW - SYSTEM

KW - MICROORGANISMS

KW - MANUFACTURE

KW - ENTEROCOCCI

KW - CULTURES

KW - 414 Agricultural biotechnology

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