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Bacterial diversity dynamics of traditional Turkish Ezine Cheese as evaluated by PCR ‐ DGGE and SSCP analysis
Author(s) -
Sofu Aytül,
Ekinci Fatma Yeşim
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 - 10.1111/1471-0307.12311
Subject(s) - temperature gradient gel electrophoresis , streptococcus thermophilus , single strand conformation polymorphism , 16s ribosomal rna , lactococcus lactis , biology , food science , microbiology and biotechnology , bacteria , polymerase chain reaction , gene , genetics , lactic acid
The aim of this study was to evaluate the bacterial ecosystem of milk and Ezine cheese by PCR amplification of the V3 region of the bacterial 16S rRNA gene followed by denaturing gradient gel electrophoresis ( DGGE ) and by monitoring the bacterial diversity dynamics using PCR single‐strand conformation polymorphism ( SSCP ) analysis. PCR ‐ DGGE analysis revealed that 17 different bands and strains belonging to the Lactococcus lactis group and Streptococcus thermophilus were predominant during manufacturing and ripening. SSCP analysis revealed that the bacterial profiles of the two cheese samples were similar.