Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period

Yuvasen A., Macit E., Dertli E.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.91, ss.406-413, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.lwt.2018.01.075
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.406-413
  • Atatürk Üniversitesi Adresli: Hayır

Özet

The microbial flora of traditional Kagar cheese samples obtained from six dairy plants during pre-maturation period of Kagar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and 80 fungi isolates were isolated, and they were subjected to molecular discrimination by RAPD-PCR and rep-PCR analysis. Genotypic characterization of these isolates revealed the presence of 45 distinct strains belonging to 13 different NSLAB species with Lactobacillus paracasei as the dominant species. A rich yeast microflora in Kagar samples was also observed with the presence of 19 distinct strains belonging to 8 different species with Pichia kudriavzevii as the dominant species. During this period, only two Penicilliwn species were found in Kalar samples. This study confirmed the biodiversity of NSLAB and fungi microflora of Kalar cheese during pre maturation period, and these results are important for the development of starter cultures for Kalar production at industrial level.