Probiotic White Cheese Production Using Co-Culture With Lactobacillus Species Isolated From Traditional Cheeses
Veterinary World
5 Pages Posted: 21 Aug 2019
Date Written: May 2018
Abstract
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.
Keywords: heterofermentative, Lactobacillus, probiotic, starter, traditional cheeses
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