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.
Highlights
Cheeses made from pasteurized milk have better hygienic quality and uniform texture than traditional ones; pasteurization has some devastating effects on the quality of the cheese as it can destroy the flavor-producing microorganisms
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
Phenotypic characterization of isolates, such as gram reaction, catalase production, and carbohydrates fermentation (Table‐1), resulted in the identification of 73 isolates (62%) of Lactobacillus as facultative heterofermentative and 45 isolates (38%) as obligate homofermentative
Summary
Cheeses made from pasteurized milk have better hygienic quality and uniform texture than traditional ones; pasteurization has some devastating effects on the quality of the cheese as it can destroy the flavor-producing microorganisms. To overcome this problem, traditional starters are added after pasteurization [1]. Urmia Koopeh Cheese is a fermented milk product and one of the most traditional and popular cheese in the West and North-West of Iran, Turkey, and Northern areas of Iraq.
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