Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

Edalatian, M R; Najafi, Mohammad B Habibi; Mortazavi, Seyed Ali; Alegría, Ángel; Nassiri, Mohammadreza; Bassami, Mohammad Reza; Mayo, Baltasar

doi:10.1007/s13594-011-0045-2

Cited by 41 publications

(22 citation statements)

References 34 publications

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“…They showed that the Lactobacillus plantarum was the dominant strain in the Beyaz cheese (21). A study performed by Edalatian et al, (2012) on the Koozeh cheese, isolated Lactobacillusplantarum, Lactobacillusbrevis, Lactobacillus hlavaty, Lactobacillus delbrueckii, Lactobacillus fermentum, and Lactobacillus ferment from this cheese and showed that the Lactobacillus plantarum was the dominant strain (8). Hasanzad Azar and Ehsani (2013) reported that the plantarum strain was the dominant strain in the Coupe local cheese (22).…”

Section: Discussionmentioning

confidence: 95%

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Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

et al. 2017

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Background: Lactobacillus is the most important group of lactic acid bacteria that produce acid lactic through fermentation of glucose, which is an important process in dairy production. Due to the natural microbic ecosystems of milk, the traditional dairy products provide a suitable culture for growth and proliferation of Lactobacillus strains. Objectives: The aim of this study was to investigate Lactobacillus species from domestic dairy products of Mahabad city. Methods: In this study, 90 samples of cheese, yogurt, and dough were collected from the nearby villages of Mahabad. For the isolation of Lactobacillus, samples were cultured in MRS agar and grown colonies were tested gram stain, catalase test, and morphology. Catalase-negative, gram positive, and without spores bacillus identification and purification. Then, oxidase tests, reduce nitrate, and oxidation-reduction was performed on the SIM medium. To identify species of Lactobacillus, growth in 15°C -45°C, gas production from glucose with Durham tube to detect homo or hetero Fermentative, and fermentation Fructose, Maltose, Lactose, Galactose, Mannose, Ribose, Arabinose, Xylose, Cellobiose, Inositol, Mannitol, Melezitose, Melibiose, Raffinose, Rhamnose, Trehalose, Salicin, Glycerol and Gluconate and esculin hydrolysis were studied. Results: In 3 products, Lactobacillus plantarum strain was identified, which was in cheese (46%) in comparison with yogurt and dough (respectively 13% and 36%). Conclusions: Based on findings in this study, Cheese provides better culture for growth and proliferation of Lactobacillus when compared with yogurt and dough and the Lactobacillus plantarum strain was the most of milk microflora and traditional dairy products of Mahabad town.

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Section: Discussionmentioning

confidence: 95%

“…Coupe cheese is prepared using rennet cheese and without adding any starters. The Coupe cheese structure is granular and dry (8). Traditional yogurt is prepared using yogurt as the starter (9).…”

Section: Introductionmentioning

confidence: 99%

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

et al. 2017

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“…The 96 isolates have already been typed by the repetitive extragenic palyndromic (rep-PCR) technique and found to consist in 57 diVerent proWles representing distinct strains [9]. In spite of this, isolates were all analyzed for the production of inhibitory compounds because large phenotypic variations have been reported among genetically indistinguishable strains [4,27].…”

Section: Resultsmentioning

confidence: 99%

“…Large numbers have been repeatedly reported in curd and ripened cheeses made from raw milk (10 4 -10 6 and 10 5 -10 7 cfu.g ¡1 , respectively) [4,15,30]. Further, enterococcal species have recently been shown to be the dominant cultivable populations of the traditional Iranian cheeses Lighvan and Koozeh [9]. Some authors believe enterococci responsible for producing the typical taste and Xavor of certain foods [16,18].…”

Section: Introductionmentioning

confidence: 99%

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

Edalatian

Najafi

Mortazavi

et al. 2012

Eur Food Res Technol

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Strong bacteriocins, or bacteriocins with a wide range of activity against pathogens and spoilage microorganisms, are actively sought for use as natural food preservatives. This work reports the inhibitory activity of 96 enterococcal isolates from two Iranian, raw milk cheeses against Wve indicator organisms (including Listeria innocua). Forty-eight isolates inhibited at least one indicator in spot agar assays. Of these, 20 isolates corresponding to 15 diVerent strains were shown to produce bacteriocinlike substances in liquid cultures. PCR analysis revealed the genes coding for enterocins (enterococcal bacteriocins) A, B, P or X, or their combinations, in all but one of these 15 strains. In addition, the gene coding for enterocin 31 was detected in two strains. No ampliWcation was obtained in one strain when using speciWc primers for all 13 bacteriocin genes sought. Three diVerent enterocin genes were identiWed in most strains and four in one strain. Although the concomitant production of bacteriocins is still to be veriWed, producers of multiple enterocins could be of great technological potential as protective cultures in the cheese industry.

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“…focused on Enterococcus faecium; first, for its availability in our local animals milk, second as mentioned by Sevec et al,(15) the dominant end product is Llactic acid and third, for the few studies in Iraq concerning with it.Kalhotka et al,(16) isolated Enterococcus faecium, E. mundtii, E. durans from9 samples of goat milk and cheeses. In the study of Edalatian et al,(17) traditional Iranian cheeses (Lighvan and Koozeh) made of raw ewe's milk or mixtures of ewe's and goat's milk has been studied, and Enterococcus faecium and Enterococcus faecalis were found to be dominant among the isolates in all batches.…”

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The Production of Lactic Acid by the Local Iraqi Strain Enterococcus Faecium

Asady¹,

Alhilfi²,

Alhamdani³

2014

Bas.J.Vet.Res.

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Lactic acid is an important carboxylic acid used in different aspects of life. In this study a pure isolate of homofermentative lactic acid bacteria Enterococcus faecium was isolated , and characterized by morphological examinations with physiological and biochemical tests.The present results have revealed the ability of the isolate to produce L-lactic acid in high concentration and low concentration of D-lactic acid in contrast with control.Lactic acid has been extracted and partially purified by Amberlite IRA400 resin column, the obtained extracted parts have been tested by carboxylic acid test in addition to High Performance Liquid Chromatography (HPLC) analysis which has showed that the concentration of L-lactic acid was 0.659g/l, while D-lactic acid was 0.174g/l in crude parts with two peaks appeared, one of area 322854 for L while no visible peak appeared for D because of small area 72214 in the figure, whereas the second peak of area 203238 may returned to the interference of D and L-lactic acid . Purified parts have reached to a purity of 72.3% for L-lactic and 38.2% for D-lactic acid also with one sharp peak for L with area of 43639 and no visible peak for D-lactic due to small area of 16713.

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Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

Cited by 41 publications

References 34 publications

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

Retracted Article: Isolation of Lactobacillus Species from Domestic Dairy Products of Mahabad City

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

The Production of Lactic Acid by the Local Iraqi Strain Enterococcus Faecium

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