Hamid Mirzaie

[ 1 ] - 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...