Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

被引：35
作者：
Dagdemir, Elif [1 ]
Ozdemir, Salih [1 ]
机构：
[1] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2008年 / 61卷 / 02期
关键词：
acidifying activity; identification; indigenous lactic acid bacteria; proteoloytic activity; Turkish white pickled cheese;
D O I：
10.1111/j.1471-0307.2008.00394.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.
引用
收藏
页码：133 / 140
页数：8
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