1. Renner E. Nutritional aspects of cheese. Cheese: chemistry, physics and microbiology: Springer; 1993. p. 557-79. [DOI:10.1007/978-1-4615-2650-6_15]

2. Phillips M, Kailasapathy K, Tran L. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology. 2006;108(2):276-80. [DOI:10.1016/j.ijfoodmicro.2005.12.009]

3. Rulikowska A, Kilcawley KN, Doolan IA, Alonso-Gomez M, Nongonierma AB, Hannon JA, Wilkinson MG. The impact of reduced sodium chloride content on Cheddar cheese quality. International Dairy Journal. 2013;28(2):45-55. [DOI:10.1016/j.idairyj.2012.08.007]

4. Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U. Taxonomy and important features of probiotic microorganisms in food and nutrition. The American journal of Clinical Nutrition. 2001;73(2): 365-73. [DOI:10.1093/ajcn/73.2.365s]

5. Peres CM, Peres C, Hernández-Mendoza A, Malcata FX. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria-with an emphasis on table olives. Trends in Food Science & Technology. 2012; 26(1): 31-42. [DOI:10.1016/j.tifs.2012.01.006]

6. Vasiee A, Mortazavi SA, Sankian M, Yazdi FT, Mahmoudi M, Shahidi F. Antagonistic activity of recombinant Lactococcus lactis NZ1330 on the adhesion properties of Escherichia coli causing urinary tract infection. Microbial Pathogenesis. 2019; 133:103547. [DOI:10.1016/j.micpath.2019.103547]

7. Papamanoli E, Tzanetakis N, Litopoulou-Tzanetaki E, Kotzekidou P. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science. 2003;65(2):859-67. [DOI:10.1016/S0309-1740(02)00292-9]

8. García-Ruiz A, de Llano DG, Esteban-Fernández A, Requena T, Bartolomé B, Moreno-Arribas MV. Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiology. 2014; 44:220-5. [DOI:10.1016/j.fm.2014.06.015]

9. Piraino P, Zotta T, Ricciardi A, McSweeney PL, Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study. International Dairy Journal. 2008;18(1):81-92. [DOI:10.1016/j.idairyj.2007.06.002]

10. Izadi-Mehr Z, Yavarmanesh M, Habib MB, Edalatian MR. Technological and antimicrobial characteristics of nonpathogenicstrainsEnterococcus faeciumsubsp. faeciumisolated from traditional cheese. Journal of Food Science and Technology. 2018; 81 (15): 479-92. [In Persian].

11. Kfili T, Ali Nesaee M. Identification and genetic diversity of non-starter lactic acid bacteria in Taleshi mature cheese. New Cellular and Molecular Biotechnology Journal. 2017; 7 (26): 111-7. [In Persian].

12. Ehsani A, Mahmoudi R, Hashemi M, Raeisi M. Identification of lactobacillus species isolated from traditional cheeses of west Azerbaijan. Iranian Journal of Medical Microbiology. 2014;8(1):38-43. [In Persian].

13. Hasani M, Hesari J, Farajnia S, Moghadam M. Technological characterisation of predominant lactobacilli isolated from traditional Lighvan cheese. Journal of Food Research. 2012: 21 (4): 539-51. [In Persian].

14. Abdi R, Sheikh-Zeinoddin M, Soleimanian-Zad S. Identification of lactic acid bacteria isolated from traditional Iranian Lighvan cheese. Pakistan Journal of Biological Sciences (PJBS). 2006; 9: 99-103. [DOI:10.3923/pjbs.2006.99.103]

15. Ghotbi M, Zad S, Sheikh-Zeinoddin M. Identification of facultative heterofermentative Lactobacillus species in Lighvan cheese. Iranian Food Science & Technology Research Journal. 2010; 6(2): 145-8.

16. Vasiee AR, Mortazavi A, Tabatabaei-yazdi F, Dovom MR. Detection, identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh, Iranian fermented cereal product, by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCR. International Food Research Journal. 2018;25(1): 423-32.

17. Ayad EH, Omran N, El-Soda M. Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese. Le Lait. 2006;86(4):317-31. [DOI:10.1051/lait:2006007]

18. Piraino P, Zotta T, Ricciardi A, McSweeney PL, Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study. International Dairy Journal. 2008;18(1):81-92. [DOI:10.1016/j.idairyj.2007.06.002]

19. Kandil S, El Soda M. Influence of freezing and freeze drying on intracellular enzymatic activity and autolytic properties of some lactic acid bacterial strains. Advances in Microbiology. 2015;5(6):371-82. [DOI:10.4236/aim.2015.56039]

20. Yamada K, Ota Y, Machida H. Production of lipase by microorganisms (II) Determination of lipase. Journal of the Agricultural Chemical Society of Japan. 1962; 36: 860-4. [DOI:10.1271/nogeikagaku1924.36.860]

21. Mirnejad R, Vahdati AR, Rashidiani J, Erfani M, Piranfar V. The antimicrobial effect of lactobacillus casei culture supernatant against multiple drug resistant clinical isolates of Shigella sonnei and Shigella flexneri in vitro. Iranian Red Crescent Medical Journal. 2013;15(2):122-6. [DOI:10.5812/ircmj.7454]

22. Koohestani M, Moradi M, Tajik H, Badali A. Effects of cell-free supernatant of Lactobacillus acidophilus LA5 and Lactobacillus casei 431 against planktonic form and biofilm of Staphylococcus aureus. In Veterinary Research Forum. 2018; 9(4):301-6.

23. Ben Abda I, De Monbrison F, Bousslimi N, Aoun K, Bouratbine A, Picot S. Advantages and limits of real-time PCR assay and PCR-restriction fragment length polymorphism for the identification of cutaneous Leishmania species in Tunisia. Transactions of the Royal Society of Tropical Medicine and Hygiene. 2011;105(1):17-22. [DOI:10.1016/j.trstmh.2010.09.003]

24. Torres-Llanez MJ, Vallejo-Cordoba B, Díaz-Cinco ME, Mazorra-Manzano MA, González-Córdova AF. Characterization of the natural microflora of artisanal Mexican Fresco cheese. Food Control. 2006;17(9):683-90. [DOI:10.1016/j.foodcont.2005.04.004]

25. Nieto‐Arribas P, Seseña S, Poveda JM, Palop L, Cabezas L. Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese. Journal of Applied Microbiology. 2009;107(5):1505-17. [DOI:10.1111/j.1365-2672.2009.04334.x]

26. Davati N, Zibaee S. Isolation and identification of lactic acid bacteria from drinking yogurt of Iranian one humped camel milk and evaluation of their technological properties. The Journal of Food Science and Technology, 2017; 65 (14): 311-22. [In Persian].

27. Piraino P, Zotta T, Ricciardi A, McSweeney PL, Parente E. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta Filata cheeses: A multivariate screening study. International Dairy Journal. 2008;18(1):81-92. [DOI:10.1016/j.idairyj.2007.06.002]

28. Hannon JA, Wilkinson MG, Delahunty CM, Wallace JM, Morrissey PA, Beresford TP. Use of autolytic starter systems to accelerate the ripening of Cheddar cheese. International Dairy Journal. 2003;13(4):313-23. [DOI:10.1016/S0958-6946(02)00178-4]

29. Herrero M, Mayo B, Gonzalez B, Suarez JE. Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations. Journal of Applied Bacteriology. 1996;81(5):565-70. [DOI:10.1111/j.1365-2672.1996.tb03548.x]

30. Ukwuru MU, Ibeneme CI. Biotechnological Properties of Microorganisms Isolated from Traditional Fermented Foods. Focusing on Modern Food Industry. 2014; 3:10-18. [DOI:10.14355/fmfi.2014.0301.02]

31. Alizadeh Behbahani B, Noshad M, Falah F. Inhibition of Escherichia coli adhesion to human intestinal Caco-2 cells by probiotic candidate Lactobacillus plantarum strain L15. Microbial Pathogenesis. 2019; 136: 103677. [DOI:10.1016/j.micpath.2019.103677]

32. Salvatierra M, Molina A, Gamboa MM, Arias ML. Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease. Archivos Latinoamericanos de Nutricion. 2004; 54(3):298-302.

33. Ogunbanwo ST, Sanni AI, Onilude AA. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African Journal of Biotechnology. 2003; 2(8):219-27. [DOI:10.5897/AJB2003.000-1045]