Scopus
YÖKSİS Eşleşti
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
LWT · Mart 2021
YÖKSİS Kayıtları
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
LWT · 2021 SCI-Expanded
PROFESÖR NİHAT AKIN →
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
LWT · 2021 SCI-Expanded
DOÇENT TALHA DEMİRCİ →
Makale Bilgileri
DergiLWT
Yayın TarihiMart 2021
Cilt / Sayfa138
Scopus ID2-s2.0-85097335176
Özet
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains of Turkey. For the determination of the lactic acid bacteria population of Tulum cheese samples, the culture-dependent and culture-independent (PCR-DGGE) methods were used, and cheese samples were sampled on days 7, 15, 30, 60, 90, and 180. According to the enumeration results, Lactococci and Streptococci counts of Tulum cheese samples decreased during ripening. Furthermore, the DGGE profile of the population consisted of Streptococcus gallolyticus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus lutetiensis, Streptococcus spp., and Enterococcus hirae at the end of the ripening period. On the other hand, Enterococcus spp. and Streptococcus spp. were found as prevalent species in the culture-based method at the end of the maturation period of Tulum cheese samples. Results revealed that the culture-dependent and culture-independent methods presented a piece of complementary information for the lactic acid bacteria population of Tulum cheese.
Yazarlar (6)
1
Talha Demirci
2
Nihat Akın
ORCID: 0000-0002-0966-1126
3
Didem Sözeri Atik
4
Edibe Rabia Özkan
5
Enes Dertli
6
Ismail Akyol
Anahtar Kelimeler
Culture-dependent
Culture-independent
DGGE
Tulum cheese
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
22
Atıf
6
Yazar
4
Anahtar Kelime