Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus

Ayhan K., Durlu-Ozkaya F., Tunail N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.58, sa.3, ss.150-157, 2005 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 3
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1111/j.1471-0307.2005.00206.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.150-157
  • Anahtar Kelimeler: acetaldehyde production, acidification, Lactobacillus delbrueckii ssp bulgaricus, proteolysis, raw milk, Streptococcus thermophilus
  • Ankara Üniversitesi Adresli: Hayır

Özet

Thirty native (Turkish origin) strains of Streptococcus thermophilus and 24 strains of Lactobacillus delbrueckii ssp. bulgaricus were isolated and identified. These strains were examined for their technologically important properties such as acidification, proteolysis, acetaldehyde production and antimicrobial activity. By taking into consideration their phage resistant properties, two strains of S. thermophilus (St.7.7, and St.26.2) and one of L. bulgaricus, numbered as 2004, were found to have the potential to be starters for yogurt production.