Title
Lactic microflora present in Liqvan Ewes' milk cheese
Document Type
Article
Publication Title
International Journal of Food Properties
Abstract
This study aimed to isolate and characterize Lactic Acid Bacteria (LAB) in Liqvan Ewes' milk cheese. A total of 117 Lactic Acid Bacteria were isolated and identified phenotypically. They belonged to 4 genera and 17 species. The dominant LAB found in Liqvan cheese were from the genus Lactobacillus (75.21%) consisted of 70.08% facultatively heterofermentative and 5.12% obligately heterofermentative lactobacillus species. Other isolates were classified as Pediococci (5.12%), Enterococci (5.98%), and Leuconostocs (13.67%). Lb. paracasei subsp. paracasei was the predominant species accounted for 36.75%. Likewise, predominant species of each genus were Lb. paracasei subsp. paracasei, P. pentosaceus, E. faecalis, and Leu. lactis. The preponderance of isolates (86.32%) was referred to be as members of Non Starter Lactic Acid Bacteria (NSLAB).
First Page
407
Last Page
414
DOI
10.1080/10942910701436883
Publication Date
4-1-2008
Recommended Citation
Barouei, J., Karbassi, A., Ghoddusi, H., & Mortazavi, A. (2008). Lactic microflora present in Liqvan Ewes' milk cheese. International Journal of Food Properties, 11 (2), 407-414. https://doi.org/10.1080/10942910701436883