Lactic microflora present in Liqvan Ewes' milk cheese
International Journal of Food Properties
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).
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