Technological characterisation of predominant Lactobacilli isolated from traditional Lighvan cheese

The objectives of this study were to isolate and identify predominant strains of Lactobacilli in traditional Lighvan cheese and evaluate their technological characterisation. In this study, 9 batches of Lighvan cheese were taken from three dairies in Lighvan village which is located in the North West of Iran. The Lactobacillus bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species. Among of total isolated strain, the most abundant species belonged to Lactobacillus plantarum (14 isolates), Lactobacillus casei (11 isolates). The isolates were characterized according to their technological properties including acid production, proteolysis, autolytic activity and lipolysis. Results showed that the highest proteolytic activity and acid production belonged to 2 strains (one strain was Lb. casei and another strain was Lactobacillus plantarum). Only Lactobacillus. plantarum strains showed lipolytic activity and no significant differences (as measured by a paired t-test) were observed between isolates for autolytic activity. Candidate strains isolated from traditional Lighvan cheese, which showed important technological properties, are not only suitable for use as starter cultures or adjuncts but also they may provide a valuable gene pool for production of commercial starters with specific traits.