Abstract
A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.
Highlights
The population of lactic acid bacteria (LAB) was examined from three cheese samples produced in the region of the Baksan Valley in the KabardinoBalkaria Republic
Dairy products manufactured in such localities could eventually be a source of LAB bearing new properties different from those already used in the dairy industry as starter cultures
The LAB population of artisanal cheeses made in the traditional way in households in the region of the Caucasus Mountains has been examined
Summary
The population of lactic acid bacteria (LAB) was examined from three cheese samples produced in the region of the Baksan Valley in the KabardinoBalkaria Republic. The Caucasus is a vast mountain area consisting of distinct ecological zones. It stretches for 1500 km from the Black Sea to the Caspian, representing the conventional boundary dividing Europe from Asia. The Kabardino-Balkaria Republic is a federal unit of Russia, located on the northern slopes of the central part of the Main Caucasian Ridge and the adjacent plains. This region has one of the world’s longest traditions of making fermented milk products. The biochemical, genetic, and technological characterization of LAB isolated from traditional cheeses is of great importance in identifying novel strains with phenotypic and genetic characteristics different from ones already known (Weerkamp et al, 1996; Corroler et al, 1998; Desmasures et al, 1998; Fitzsimons et al, 1999; Delgado and Mayo, 2004)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
