Characterization of natural isolates of lactic acid bacteria from Erzincan (Savak) Tulum cheese
Özet
In this study, a total of 240 lactic acid bacteria (LAB) isolates were obtained from Tulum cheese samples collected in East Anatolian cities of Turkey. Microbial Identification System (MIS) was used to characterize the isolates. Growth at 5, 10 and 37 degreesC, 2% and 6.5% NaCl and decarboxylase activity properties of the isolated strains were also determined. Of the LAB strains, 92.08% were Lactobacillus, 7.08% Pediococcus and 0.83% Leuconostoc. Among 221 strains of the genus of Lactobacillus, 94 were Lb. parabuchneri, 50 Lb. bifermentans, 14 Lb. buchneri, 14 Lb. paracasei, 12 Lb. fermentum, 8 Lb. suebicus, 6 Lb. casei, 5 Lb. malefermentans, 4 Lb. collinoides, 3 Lb. cellobiosus, 3 Lb. coryniformis, 2 Lb. confusus, 2 Lb. kefir, 2 Lb. vaccinostercus, 1 Lb. brevis and 1 Lb. helveticus. Furthermore, 17 strains belong to the genus of Pediococcus: 11 P. acidilactici, 3 P. parvulus, 1 P. pentosaceus and 1 P. damnosus, 1 P. halophilus (Tetragenococcus halophila). Two strains of Leuconostoc, Leuc. pseudomesenteroides and Leuc. oenos (Oenococcus oeni), were identified.
Anahtar kelimeler
Sürdürülebilir Kalkınma Amaçları
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SKA 3: Sağlıklı Bireyler
Atıf için künye
Şengül, M., & Çakmakçı, S. (2003). Characterization of natural isolates of lactic acid bacteria from Erzincan (Savak) Tulum cheese. Milchwissenschaft, 58, 510–513.
BibTeX
@article{sengul2003-274657,
author = {Şengül, Mustafa and Çakmakçı, Songül},
title = {Characterization of natural isolates of lactic acid bacteria from Erzincan (Savak) Tulum cheese},
journal = {Milchwissenschaft},
year = {2003},
volume = {58},
pages = {510--513},
issn = {0026-3788},
url = {https://akademik.atauni.edu.tr/yayinlar/274657-characterization-of-natural-isolates-of-lactic-acid-bacteria-from-erzincan-savak}
}