ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM CHEESE
Lactic acid bacteria are the most important and commonly used bacteria in food industrials. Specially selected starter cultures are required for the industrial production of cheese. These starter cultures are mainly composed of lactic acid bacteria (LAB). Starters LAB have many functions in cheese production. They produce lactic acid during the fermentation process and provide formation of the curd. Furthermore, they show proteolytic activity and also they play a role in the production of aroma compounds and antimicrobial substances. In order to prevent loss of LAB biodiversity and loss of traditional cheese diversity, it is important to identify novel LAB from traditional cheese.
Keywords: Lactic acid bacteria, starter culture, fermentation and isolation of LBA.
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