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Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: Identification and typing of dominant lactobacilli

AuthorsKafili, Tiva ; Razavi, Seied H.; Djomeh, Zara E.; Naghavi, Mohammad R.; Álvarez Martín, Pablo ; Mayo Pérez, Baltasar
KeywordsTraditional cheeses
Lighvan cheese
Iranian cheeses
Adjunct cultures
Issue Date13-Feb-2009
CitationEuropean Food Research and Technology 229(1): 83-92 (2009)
AbstractThis paper reports on the diversity and dynamics of the dominant microbial populations during manufacturing and ripening of Lighvan, a traditional, starter-free Iranian cheese made from raw ewe and goat's milk as determined by culturing and PCR-DGGE. Similar dominant populations, composed of Lactococcus lactis and Lactobacillus spp. strains, were found by both techniques. However, discrepancies regarding the identity of the Lactobacillus species were encountered. Lactobacillus curvatus and Lactobacillus sakei proved to be dominant by PCR-DGGE; in contrast, Lactobacillus paraplantarum, Lactobacillus paracasei, Lactobacillus brevis and Lactobacillus plantarum were the majority cultivable organisms. RAPD typing of lactobacilli isolates showed wide genetic diversity among the species. Moreover, strain compositions change over time; L. brevis and L. paraplantarum were dominant in milk and were replaced by L. plantarum and L. paracasei strains as ripening progressed. © 2009 Springer-Verlag.
Publisher version (URL)http://dx.doi.org/10.1007/s00217-009-1028-x
Identifiersdoi: 10.1007/s00217-009-1028-x
issn: 1438-2377
e-issn: 1438-2385
Appears in Collections:(IPLA) Artículos
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