Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

Abstract Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical factors in developing the aroma, flavor, and texture in Lighvan cheese. In this stud...

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Bibliographic Details
Main Authors: Haleh Forouhandeh, Sepideh Zununi Vahed, Hossein Ahangari, Vahideh Tarhriz, Mohammad Saeid Hejazi
Format: Article
Language:English
Published: BMC 2021-08-01
Series:Food Production, Processing and Nutrition
Subjects:
Lighvan cheese
Lactobacillus
16S rRNA
RAPD fingerprints
Online Access:https://doi.org/10.1186/s43014-021-00065-x

Internet

https://doi.org/10.1186/s43014-021-00065-x

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