Premium
Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese
Author(s) -
Avnİ Kırmacı Huseyİn,
Özer Barbaros Hamdİ,
Akçelik Mustafa,
Akçelİk Nefise
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12260
Subject(s) - lactic acid , leuconostoc , bacteriocin , lactococcus , bacteria , biology , lactococcus lactis , microbiology and biotechnology , food science , lactobacillus , enterococcus , streptococcaceae , genetics
In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese made from sheep's milk was performed using biochemical, phenotypic and genotypic methods. According to the results obtained, the percentage distributions of the lactic acid bacteria isolated were as follows: 48.95% Enterococcus spp ., 40.55% Lactococcus spp ., 9.10% Lactobacillus spp ., 0.69% Streptococcus spp . and 0.69% Leuconostoc spp . The majority of lactococcal isolates showed an atypical phenotype of growing in the presence of 6.5% NaCl. Acidification and bacteriocin production were also determined for each isolate. Four strains showed bacteriocin activity.