Identification of Nonstarter Indigenous Lactobacilli from Kars Gravier Cheese


TURGUT T. , ERDOĞAN A. , ATASEVER M.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.18, no.5, pp.781-784, 2012 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 5
  • Publication Date: 2012
  • Title of Journal : KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Page Numbers: pp.781-784

Abstract

The aim of this study was to identify indigenous nonstarter lactobacilli (NSLAB) isolated from Kars Gravier cheese. In this study, 120 isolates of NSLAB from Kars Gravier cheese were isolated and identified with the API 50 CHL system. The ratio of identified NSLAB strains were as follows; 30 (25%) were Lactobacillus brevis type 1, 22 (18.3%) were Pediococcus pentosaceus type 1, 17 (14.1%) were Lactobacillus paracasei ssp. paracasei, 16 (13.3%) were Lactobacillus fermentum type 1, 15 (12.5%) were Lactococcus lactis ssp. lactis type 1, 9 (7.5%) were Lactobacillus delbrueckii ssp. lactis type 1, 6 (5%) were Lactobacillus plantarum type 1 and 5 (4.16%) of them were Lactobacillus rhamnosus. In the light of the results obtained in this study, it could be said that Lactobacillus species formed the dominant microflora of Kars Gravier cheese.