Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti
Özet
A total of 228 lactic acid bacteria colonies were isolated from blue moldy Tulum cheese inoculated with Penicillium roqueforti along with the ripening (4 months). Three different medias (PCA, MRS or M17 agar) were used for isolation, while two API tests were used for identification of LAB. As a result, Enterococcus sp. (53.3%) and Lactobacillus sp. (26.7%) was found as dominant flora at end of ripening. Among them, Enterobacter faecalis (40.0%) and Lactobacillus parabuhneri (13.3%) were determined. The others were also Leuconostoc mesenteroides (10.0%), Pediococcus acetilactici (6.7%) and Lactobacillus bifermentans (6.7%).
Atıf için künye
Erdoğan, A., & Gürses, M. (2005). Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 405–411. https://doi.org/10.1081/jfp-200059509
BibTeX
@article{erdogan2005-272379,
author = {Erdoğan, Ahmet and Gürses, Mustafa},
title = {Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti},
journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
year = {2005},
volume = {8},
number = {2},
pages = {405--411},
issn = {1094-2912},
doi = {10.1081/jfp-200059509},
url = {https://akademik.atauni.edu.tr/yayinlar/272379-lactic-acid-bacteria-isolating-from-blue-mouldy-tulum-cheese-produced-with}
}