Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Identification of Facultative Heterofermentative Lactobacillus Species in Lighvan Cheese

Document Type : Short Article

Authors

Masoumeh Ghotbi
Sabiheh Soleimanian Zad
Mahmoud Sheikh-Zeinoddin
https://doi.org/10.22067/ifstrj.v6i2.7825
Abstract
Facultative Heterofermentative Lactobacilli (FHL) are responsible for enhancing unique flavour properties in traditional dairy products such as Lighvan cheese through biochemical mechanisms. In addition to saving domestic genetic resources, industrial production of semi-traditional dairy products is one of the major objectives of non starter microflora identification in indigenous dairy products. In this study performed on the Lighvan cheese at 4 months ripening period Based on morphologicaland biochemical methods were identified Lb. plantarum group (Lb.pentosus, Lb. plantarum, Lb. paraplantarum) and Lb. casei group ( Lb. casei, Lb. paracasei) .Moreove the development of the FHL in Lighvan cheese varied according to ripening time.

Keywords: Lighvan cheese, Lactobacillus plantarum, Lactobacillus casei
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