Thirty-six strains of lactobacilli isolated during the processing of traditional Lighvan cheese were analyzed biochemically and physiologically. The authors examined lactobacillus biochemical fingerprinting of selected isolates with a Phene-Plate-LactoBacilli (PhP-LB) system and determined their resistance to 15% salt and low temperature (4 • C), their ability to produce acid, and their specific growth rate. Some strains showed qualities that might be promising for industrial-scale use. The results showed a high biodiversity among lactobacilli isolated from Lighvan cheese and offered a remarkable reservoir of 'natural' microbes. The potential of PhP-LB system for grouping and diffracting lactobacilli strains has been successfully demonstrated.
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