Scopus
YÖKSİS Eşleşti
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
International Dairy Journal · Temmuz 2021
YÖKSİS Kayıtları
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
International Dairy Journal · 2021 SCI-Expanded
DOÇENT TALHA DEMİRCİ →
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
International Dairy Journal · 2021 SCI-Expanded
PROFESÖR NİHAT AKIN →
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
International Dairy Journal · 2021 SCI
DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE →
Makale Bilgileri
DergiInternational Dairy Journal
Yayın TarihiTemmuz 2021
Cilt / Sayfa118
Scopus ID2-s2.0-85102300049
Özet
The lactic acid bacteria (LAB) prevalence and dynamics of goatskin Tulum cheese produced in mountainous region of Karaman province of Turkey throughout 180 days of ripening were investigated using culture-dependent and -independent (PCR-DGGE) methods. This study used the V3-region of the 16S rRNA gene amplification and sequencing to characterise the LAB community of this cheese. Microbial counts were variable throughout the ripening. In the culture-dependent method, Enterococcus faecium shared dominance with Enterococcus hirae species at the end of the ripening, followed by Lactobacillus plantarum species. On the other hand, Streptococcus strains were predominant at the initial stage of the ripening, while E. faecium strains were identified, as well as Enterococcus faecalis and Lactococcus garvieae strains, using molecular techniques at the end of ripening. It was inferred that using these two methods together gave more information about the biodiversity and dynamics of LAB in artisanal goatskin Tulum cheeses during ripening.
Yazarlar (6)
1
Talha Demirci
2
Çiğdem Konak Göktepe
3
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
4
Nihat Akın
ORCID: 0000-0002-0966-1126
5
Ismail Akyol
6
Enes Dertli
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
6
Atıf
6
Yazar