Characterization of technological properties of lactic acid bacteria isolated from Turkis h B e yaz (white ) che e s e

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Meral H., Erdoğan A.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, sa.10, ss.1-13, 2022 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 10
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfpp.16837
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1-13
  • Atatürk Üniversitesi Adresli: Evet

Özet

A total 144 lactic acid bacteria (LAB) strains were chosen and identified from 20 samples of Turkish Beyaz cheeses to be used as a starter or bioprotective culture. Genotypic characterization of these isolates revealed the presence of distinct LAB strains belonging to 15 different species including Enterococcus faecium, Streptococcus lutetiensis, Enterococcus faecalis, Lactococcus lactis, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Streptococcus macedonicus, Lactobacillus curvatus, Lacticaseibacillus paracasei spp. tolerans, Enterococcus durans, Lactobacillus delbrueckii spp. lactis, Enterococcus italicus, Leuconostoc pseudomesenteroides, Lactiplantibacillus paraplantarum, Pediococcus parvulus. The LAB strains were characterized according to their technological properties. In conclusion, many of the isolated LAB have important technological properties and in particular, L. lactis L52 and S. macedonicus L36 were found to be the most promising starter culture candidates due to their high acid-producing capacity. In addition, based on the results of antimicrobial and bacteriocinogenic activity, L. lactis L54 strain could be used as a bioprotective culture.