Diversity of lactobacillus SPP. In krievijas chese

Dairy ecosystems have been developing in thousands of years giving us wonderful collection of different types of cheese varieties. On the other hand, modern technology provokes the loss of variability (Adamberg et al., 2007). The only way to keep biological processes under control is to study physiology of microorganisms, and relationships between them systematically, especially non-starter lactic acid bacteria (NSLAB). The number of non-starter lactic acid bacteria increases during cheese ripening and may constitute a dominant population in the mature cheese. The NSLAB diversity, their metabolism and interactions with starter bacteria have an effect on the ripening process of the cheese. The aim of the present study was to investigate the diversity of Lactobacillus spp. during ripening of Krievijas cheese. The diversity of different profiles varied among the cheese samples matured at different temperatures, and the results indicated a correlation between NSLAB species and aroma development (Mikelsone et al., 2009). A higher metabolism of Lactobacillus curvatus at 12 °C leads to faster depletion of nutrients and approaching the last two phases of microorganism growth curve. However, in each of the cheeses, the microflora had a tendency to be dominated by one Lactobacillus profile at the end of maturation.