Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli
نویسندگان
چکیده
منابع مشابه
Isolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese
Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
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Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
متن کاملisolation and study on the technological and probiotic characterization of lactobacilli in traditional white lighvan cheese
background: probiotics and especially lactobacilli are among the most important components widely used in food technology. isolation and characterization of indigenous probiotics should be performed in native populations. objectives: in order to isolate lactobacillus spp. from iranian traditional lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2009
ISSN: 1438-2377,1438-2385
DOI: 10.1007/s00217-009-1028-x