LACTOBACILLI AND THEIR USAGE POTENTIAL IN PROBIOTIC CHEESE PRODUCTION

Abstract

Lactic acid bacteria (LAB) comprise a wide range of genera including species from production of dairy products. One of the most important genera of LAB is Lactobacillus. Species of this genus can be found in gastrointestinal tract and also fermented foods. They are also associated with cheese ripening and flavour as starter and/or adjuct culture or non-strater microflora. Latobacilli are used as probiotics in some countries; most of them are L. acidophilus, L. casei, L. paracasei subsp. paracasei, L. delbrueckii and L. jonhsonii. This paper will first outline biochemical and antimicrobial properties of lactobacilli especially L. casei and L. paracesi subsp. paracasei and their importance for cheese technology. Finally we will discusse use of Lactobacilli as probiotic microorganisms in cheese production by using new literature data.

Keywords

• Laktobasil, L. casei, L. paracasei, Peynir, Probiyotik