Lighvan cheese is considered to be a supreme product for its flavour and other sensory characteristics. Its qualities are linked to the type of milk (ewe’s milk), absence of heat treatment and most importantly, the desired metabolic activities of indigenous microflora of milk during cheese ripening. Lighvan cheese is a semi-hard non-starter cheese, the production process of which is based only on the indigenous lactic acid bacteria (NSLAB). Lighvan cheese metabolite profile and microbial communities were characterised. This study was undertaken to evaluate changes in microbial populations of lactic acid bacteria in lighvan cheese. The amounts of lactic acid bacteria (LAB), the main microflora in cheese, are reported. Most of all isolates belonged to LAB. The genera of Lactobacillus ( %43/6) , Enterococcus (%33/8) , Lactococcus ( %16/2) , Leuconostocs (%3/7) and Pediococcus (%2/9) were found. A wide diversity of LAB mainly lactobacilli was found to be present in this cheese. This diversity implies that LAB may give various attributes to cheese. Profiles of polar metabolite were analyzed by gas chromatography/mass spectrometry (GC–MS). Considerable free amino acids, such as gamma-aminobutyric acid and ornithine, were found in samples that have the microbial activites. These amino acids are regarded potentially bioactive because of their varied physiological activities that are good for health. Results demonstrated that this metabolite profile well indicates the various production protocols and microbial twist of these dairy products. Keywords: Gas chromatography/mass spectrometry, Lighvan, Non-lactic acid bacteria, Metabolomics, Ripening.
