Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese

Kirmaci H. A., Ozer B. H., AKÇELİK M., AKÇELİK N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.69, sa.2, ss.301-307, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 2
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/1471-0307.12260
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.301-307
  • Anahtar Kelimeler: Lactic acid bacteria, Bacteriocin, Cheeses, Characterisation, LACTOCOCCUS-GARVIEAE STRAINS, MICROBIOLOGICAL CHARACTERIZATION, GENOTYPIC CHARACTERIZATION, MICROFLORA, DIVERSITY, BIODIVERSITY, ENTEROCOCCI, MILK
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese made from sheep's milk was performed using biochemical, phenotypic and genotypic methods. According to the results obtained, the percentage distributions of the lactic acid bacteria isolated were as follows: 48.95% Enterococcus spp., 40.55% Lactococcus spp., 9.10% Lactobacillus spp., 0.69% Streptococcus spp. and 0.69% Leuconostoc spp. The majority of lactococcal isolates showed an atypical phenotype of growing in the presence of 6.5% NaCl. Acidification and bacteriocin production were also determined for each isolate. Four strains showed bacteriocin activity.