{"title":"Investigation of the Lactic Acid Bacteria in Different Traditional Cheeses of Azerbaijan","authors":"","doi":"10.1134/s1062359023603427","DOIUrl":null,"url":null,"abstract":"<span> <h3>Abstract</h3> <p>Lactic acid bacteria (LAB) are probiotic bacteria that have many health benefits. The aim of study was to determinate LAB from traditional cheeses (Gedebey, Ivanovka, Karabakh) consumed in Azerbaijan. The microbial content and loading of three traditional samples were explored using counting methods and a culture-independent approach. The average count of total bacteria in both of samples ranged between 10<sup>5</sup> and 10<sup>7</sup> cfu/g. In all samples, aerobic bacteria and lactic acid bacteria were more >4.9 × 10<sup>5</sup> cfu/g. The V3-V4 region of 16S rDNA was amplified from total DNA extracted from traditional cheese samples and microbial communities and lactic acid bacteria were determined. In general, the diversity of microbial populations in cheese samples were <em>Lactobacillus</em>, <em>Lactococcus</em>, <em>Streptococcus</em>. Among the three samples, Gedebey sample showed the highest richness. Obtained data can be use in the food industry. In addition, lactic acid bacteria analysis could help the determination of potential strains for traditional cheese production. In conclusion, determination and identification of LAB strains in traditional cheeses will reveal the traditional food microbiota and will help to find potential probiotic bacteria for health and industry.</p> </span>","PeriodicalId":55366,"journal":{"name":"Biology Bulletin","volume":"21 1","pages":""},"PeriodicalIF":0.5000,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biology Bulletin","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1134/s1062359023603427","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOLOGY","Score":null,"Total":0}
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Abstract
Lactic acid bacteria (LAB) are probiotic bacteria that have many health benefits. The aim of study was to determinate LAB from traditional cheeses (Gedebey, Ivanovka, Karabakh) consumed in Azerbaijan. The microbial content and loading of three traditional samples were explored using counting methods and a culture-independent approach. The average count of total bacteria in both of samples ranged between 105 and 107 cfu/g. In all samples, aerobic bacteria and lactic acid bacteria were more >4.9 × 105 cfu/g. The V3-V4 region of 16S rDNA was amplified from total DNA extracted from traditional cheese samples and microbial communities and lactic acid bacteria were determined. In general, the diversity of microbial populations in cheese samples were Lactobacillus, Lactococcus, Streptococcus. Among the three samples, Gedebey sample showed the highest richness. Obtained data can be use in the food industry. In addition, lactic acid bacteria analysis could help the determination of potential strains for traditional cheese production. In conclusion, determination and identification of LAB strains in traditional cheeses will reveal the traditional food microbiota and will help to find potential probiotic bacteria for health and industry.
期刊介绍：
Biology Bulletin (Izvestiya Rossiiskoi Akademii Nauk – Seriya Biologicheskaya) is an interdisciplinary journal of general biology. It focuses on fundamental studies in the fields of cell biology, biochemistry, zoology, botany, physiology, and ecology. This journal publishes current materials of experimental studies and surveys on current problems in general biology. It also publishes information on scientific conferences and new books in the fields of general biology.
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