Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(2)
- Macit, Emine(2)
- Yuvaşen, Ayşe(1)
- Yücel, Nur(1)
Yayınlar
- MakaleAçık Erişim2023Scopus SJRQ3The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese
Macit, Emine; Yücel, Nur; Dertli, Enes
Turkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and consumed type of cheese in Turkey. The purpose of this study was to determine the non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese and analyze the chemical properties and the aroma profile of the cheese. The results of the study identified 27 distinct strains belonging to 14 the non-starter lactic acid bacteria species and 49 different strains belonging to 11 yeast species. Lactobacillus plantarum was found to be the dominant species among the lactic acid bacteria, while Candida zeylanoides was the dominant yeast species in the White Cheese samples. In addition, Kluyveromyces lactis and Debaryomyces hansenii were prominent yeast species in cheese samples. Turkish White Cheese samples had different aromatic properties. The study is highly significant as it anaylzed both non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese through molecular methods. It also determined and analyzed a number of chemical and aromatic properties of White Cheese.
AtıfScopus6WoS6OpenAlex5
İncele - MakaleAçık Erişim2018Scopus SJRQ1Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period
Yuvaşen, Ayşe; Macit, Emine; Dertli, Enes
The microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and 80 fungi isolates were isolated, and they were subjected to molecular discrimination by RAPD-PCR and rep-PCR analysis. Genotypic characterization of these isolates revealed the presence of 45 distinct strains belonging to 13 different NSLAB species with Lactobacillus paracasei as the dominant species. A rich yeast microflora in Kaşar samples was also observed with the presence of 19 distinct strains belonging to 8 different species with Pichia kudriavzevii as the dominant species. During this period, only two Penicillium species were found in Kaşar samples. This study confirmed the biodiversity of NSLAB and fungi microflora of Kaşar cheese during pre-maturation period, and these results are important for the development of starter cultures for Kaşar production at industrial level.
AtıfScopus18WoS14OpenAlex22İncele