Open Access
Research (Published online: 30-05-2018)
23. Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
A. Ehsani, M. Hashemi, A. Afshari and M. Aminzare
Veterinary World, 11(5): 726-730

A. Ehsani: Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
M. Hashemi: Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
A. Afshari: Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
M. Aminzare: Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.

doi: 10.14202/vetworld.2018.726-730

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Article history: Received: 26-02-2018, Accepted: 27-04-2018, Published online: 30-05-2018

Corresponding author: A. Afshari


Citation: Ehsani A, Hashemi M, Afshari A, Aminzare M (2018) Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses, Veterinary World, 11(5): 726-730.

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.

Keywords: heterofermentative, Lactobacillus, probiotic, starter, traditional cheeses.


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