Microbiological properties of Turkish Beyaz cheese samples produced with different probiotic cultures | Zendy

Filiz Yangılar | Zendy; Ouml zdemir Salih | Zendy

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Microbiological properties of Turkish Beyaz cheese samples produced with different probiotic cultures

Author(s) -

Filiz Yangılar,

Ouml zdemir Salih

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr2012.2281

Subject(s) - bifidobacterium bifidum , food science , probiotic , lactobacillus acidophilus , lactic acid , bifidobacterium longum , lactococcus lactis , bifidobacterium , ripening , lactococcus , lactobacillus , agar , cheese ripening , biology , bacteria , chemistry , fermentation , genetics

7cfu/ml levels. Some microbiological properties of this cheese samples were investigated during ripening periods of 2, 15, 30 and 60 days. As a result, at beginning of the ripening period, the yeast-mould and coliform bacteria counts of all Beyaz cheese samples were higher than the standard values but the counts decreased during ripening period and reached standard values. It was determined that lactic acid bacteria counts (MRS agar) of probiotic cheese samples were lower than the control cheese. While the lactic acid bacteria counts growth on M17 agar of the cheese samples produced with C culture were the highest, the lactic acid bacteria counts of cheese produced with E culture were determined as the lowest. In addition, the probiotic bacteria counts of experimental cheeses decreased during the ripening period. The number of Lactobacillus acidophilus LA-5 in cheese C showed a decrease of 3 logarithmic units at the end of the ripening period.

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