Investigation of the Lactic Acid Bacteria in Different Traditional Cheeses of Azerbaijan

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.