Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of theSikkim Himalayas

This paper is the first report on the microbial population and predominant lactic acid bacteria (LAB) of two soft-varieties (mild and strong flavoured ) of chhurpi., a traditional cheese product of the Sikkim Himalayas. The en zymatic profiles and percentage hydrophobicity (as one criterion of potenti al adhesion capability) of the predominant LAB were also studied. The LAB, yeasts and viable mesophilic microbial numbers ranged from 7.6-7.9, 7.0-7.4 and 7.7-8.0 log(10) cfu/g respectively. The predominant LAB were identifie d as Lactobacillus plantarum, Lb. curvatus, Lb. fermentum, Lb. paracasei su bsp. pseudoplantarum and Leuconostoc mesenteroides. They produced a wide sp ectrum of enzymes and also exhibited similar patterns of enzymatic activity between species. In comparison to the peptidases, they showed relatively w eak esterase and lipase activities. No proteinase activity was detected. Mo st strains had a high degree of hydrophobicity. The results are discussed i n relation to the possible role of the strains in food processing.