Akademik Veri Yönetim Sistemi
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.18, sa.2, ss.209-213, 2012 (SCI-Expanded)
This study was carried out to identify lactobacilli isolated from the Cheese Karin Kaymagi produced traditionally techniques and to determine some physical, chemical and microbiological properties. In this study, 107 isolates obtained from Cheese Karin Kaymagi were identified with the API 50 CHL system. The Lactobacillus strains were identified (82 pieces) as follows; 47.56% were Lactobacillus plantarum type 1 and type 2, 21.9% were L. brevis type 1 and type 3, 1.97% were L. delbrueckii ssp. delbrueckii, 9.75% were L. acidophilus type 3 and 2.43% were L. fermentum. Leuconostoc mesenteroides ssp. mesenteroides/clextranicum type 2 isolates as identified constituted 24.4% of bacterial flora. In the Cheese Karin Kaymagi samples analysed, the average dry matter, fat, protein amounts were found as 74.66%, 43.36% and 25.51%, respectively. The count of total aerobic mesophilic bacteria were found to vary between 6.477-8.17 log cfu/g, lactic acid bacteria counts (LAB) 6.649-8.041 log cfu/g, and yeast and mold counts 3.556- 5.308 log cfu/g. In the cheese samples, coliform group bacteria, Enterobacteriaceae and S. aureus counts were found under the acceptable limit (<10 log kob/g).