Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti

ERDOĞAN A., GÜRSES M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.8, sa.2, ss.405-411, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 2
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1081/jfp-200059509
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.405-411
  • Atatürk Üniversitesi Adresli: Evet

Özet

A total of 228 lactic acid bacteria colonies were isolated from blue moldy Tulum cheese inoculated with Penicillium roqueforti along with the ripening (4 months). Three different medias (PCA, MRS or M17 agar) were used for isolation, while two API tests were used for identification of LAB. As a result, Enterococcus sp. (53.3%) and Lactobacillus sp. (26.7%) was found as dominant flora at end of ripening. Among them, Enterobacter faecalis (40.0%) and Lactobacillus parabuhneri (13.3%) were determined. The others were also Leuconostoc mesenteroides (10.0%), Pediococcus acetilactici (6.7%) and Lactobacillus bifermentans (6.7%).