Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Lactic acid bacteria, Bacteriocin, Cheeses, Characterisation
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
69
Sayı
2
