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


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

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.69, ss.301-307, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 69 Konu: 2
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/1471-0307.12260
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayıları: ss.301-307

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.