Scopus
YÖKSİS Eşleşti
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region
Journal of Dairy Research · Kasım 2021
YÖKSİS Kayıtları
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region
JOURNAL OF DAIRY RESEARCH · 2021 SCI
DOKTOR ÖĞRETİM ÜYESİ AYSUN ORAÇ →
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region
Journal of Dairy Research · 2021 SCI-Expanded
DOÇENT TALHA DEMİRCİ →
Makale Bilgileri
DergiJournal of Dairy Research
Yayın TarihiKasım 2021
Cilt / Sayfa88 · 445-451
Scopus ID2-s2.0-85121045585
Özet
Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amplified with the PCR after direct DNA isolation from the cheese samples. Nine different species and five genera were determined by culturing, while 11 species were identified in the PCR-DGGE technique. This diversity revealed the uniqueness of artisanal cheese varieties. The dominant genera in all the cheese samples were composed of Enterococcus species. The culture-dependent method revealed five genera (Enterococcus, Bacillus, Lactococcus, Lactobacillus, Sphingomonas) while three genera (Enterococcus, Streptococcus, Lactococcus) were detected in the culture-independent method. It was concluded that combining the two methods is important for characterizing the whole microbiota of the Tulum cheese varieties produced in the Anamur region.
Yazarlar (6)
1
Talha Demirci
2
Aysun Oraç
ORCID: 0000-0002-2974-3356
3
Kübra Aktaş
4
Enes Dertli
5
Ismail Akyol
6
Nihat Akln
Anahtar Kelimeler
Artisanal
Lactic acid bacteria
Microbiota
Ripening
Tulum cheese
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
1
Atıf
6
Yazar
5
Anahtar Kelime