Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese


DAĞDEMİR E., ÖZDEMİR S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.61, sa.2, ss.133-140, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1471-0307.2008.00394.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.133-140
  • Anahtar Kelimeler: acidifying activity, identification, indigenous lactic acid bacteria, proteoloytic activity, Turkish white pickled cheese, MICROBIOLOGICAL CHARACTERIZATION, SENSORY CHARACTERISTICS, MILK CHEESE, ENTEROCOCCI, MICROFLORA, RAW, IDENTIFICATION, QUALITY, FOOD
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.