Proteolysis Characteristics and Aroma Development during Ripening of Functional Iranian Lighvan cheese

2021 ◽  
Author(s):  
Alireza Shahab Lavasani
Keyword(s):  
Lighvan Cheese

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

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

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Haleh Forouhandeh ◽  
Sepideh Zununi Vahed ◽  
Hossein Ahangari ◽  
Vahideh Tarhriz ◽  
Mohammad Saeid Hejazi
Keyword(s):  
16S Rrna ◽  
Random Amplified Polymorphic Dna ◽  
Bacterial Species ◽  
16S Rrna Sequencing ◽  
Lactobacillus Species ◽  
Culture Methods ◽  
Phylogenetic Characterization ◽  
Rrna Sequencing ◽  
Specific Culture ◽  
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 study, the Lactobacillus population of the main Lighvan cheese was investigated. The Lactobacillus of the main Lighvan cheese was isolated using specific culture methods according to previously published Guidelines. Then, the phylogenetic features were investigated and the phenotypic characteristics were examined using specific culture methods. Twenty-eight Gram-positive bacterial species were identified belonged to the genus Lactobacillus. According to the same sequences as each other, three groups (A, B, and C) of isolates were categorized with a high degree of similarity to L. fermentum (100%) and L. casei group (L. casei, L. paracasei, and L. rhamnosus) (99.0 to 100%). Random amplified polymorphic DNA (RAPD) fingerprint analysis manifested the presence of three clusters that were dominant in traditional Lighvan cheese. Cluster І was divided into 4 sub-clusters. By the result of carbohydrate fermentation pattern and 16S rRNA sequencing, isolates were identified as L. rhamnosus. The isolates in clusters II and III represented L. paracasei and L. fermentum, respectively as they were identified by 16S rRNA sequencing and fermented carbohydrate patterns. Our result indicated that the specific aroma and flavor of traditional Lighvan cheese can be related to its Lactobacillus population including L. fermentum, L. casei, L. paracasei, and L. rhamnosus. Graphical abstract

scholarly journals Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

2009 ◽  
Vol 229 (1) ◽  
pp. 83-92 ◽  
Author(s):  
Tiva Kafili ◽  
Seied Hadi Razavi ◽  
Zahra Emam Djomeh ◽  
Mohammad Reza Naghavi ◽  
Pablo Álvarez-Martín ◽  
...  
Keyword(s):  
Dgge Analysis ◽  
Microbial Characterization ◽  
Lighvan Cheese

scholarly journals Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

2012 ◽  
Vol 51 (10) ◽  
pp. 2454-2462 ◽  
Author(s):  
Mehrnaz Aminifar ◽  
Manouchehr Hamedi ◽  
Zahra Emam-Djomeh ◽  
Ali Mehdinia
Keyword(s):  
Volatile Compounds ◽  
Lighvan Cheese

scholarly journals Isolation of Listeria monocytogenes from milks used for Iranian traditional cheese in Lighvan cheese factories

2014 ◽  
Vol 21 (4) ◽  
pp. 728-729 ◽  
Author(s):  
Mir-Hassan Moosavy ◽  
Saber Esmaeili ◽  
Ehsan Mostafavi ◽  
Fahimeh Bagheri Amiri
Keyword(s):  
Listeria Monocytogenes ◽  
Traditional Cheese ◽  
Lighvan Cheese

Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese

2016 ◽  
Vol 37 (1) ◽  
pp. e12289 ◽  
Author(s):  
Mehri Joghataei ◽  
Masoud Yavarmanesh ◽  
Mohammad Reza Edalatian Dovom
Keyword(s):  
Antibacterial Activity ◽  
Safety Evaluation ◽  
Lighvan Cheese

Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions

2016 ◽  
Vol 70 (3) ◽  
pp. 365-371 ◽  
Author(s):  
Mir-Hassan Moosavy ◽  
Saber Esmaeili ◽  
Amir Mohammad Mortazavian ◽  
Ehsan Mostafavi ◽  
Bohlol Habibi-Asl ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
And Storage ◽  
Lighvan Cheese
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