Bu öğeden alıntı yapmak, öğeye bağlanmak için bu tanımlayıcıyı kullanınız:
http://hdl.handle.net/11452/24410
Başlık: | Identification and technological characterization of Lactococcus isolated from traditional Turkish cheeses |
Yazarlar: | Uludağ Üniversitesi/Veterinerlik Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü. Çıbık, Recep Çetinkaya, Figen Ersoy, M. Yıbar, Artun AAI-1993-2021 56010542400 8657771200 38761167100 38762296900 |
Anahtar kelimeler: | DeLactic acid bacteria Lactococcus Identification Cheese Technological properties Lactic-acid bacteria Dairy-products Raw-milk Strains Diversity Genus Veterinary sciences Bacteria (microorganisms) Lactococcus lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis |
Yayın Tarihi: | Kas-2010 |
Yayıncı: | Ecole Nationale Veterinaire Toulouse |
Atıf: | Çıbık, R. vd. (2010). "Identification and technological characterization of Lactococcus isolated from traditional Turkish cheeses". Revue De Medecine Veterinaire, 161(11), 509-514. |
Özet: | Thirty seven strains of Lactococcus laths subsp. locus and 5 strains of L. locus subsp. cremoris isolated from White Pickled and Kashar cheeses were identified according to phenotypic and molecular techniques using subspecies specific primers. Then, acidification, proteolysis and autolysis of strains were assessed in order to select bacteria for starter development. The strains were divided into slow, moderate and rapid acidifying groups according to their acidifications (P < 0.05) in reconstituted skim milk (RSM). Acidification of strains from White Pickled cheese was significantly higher (P < 0.05) compared to those of Kashar. Majority (86%) of the isolates exhibited Prt(+) phenotype. Bacterial autolysis which was tested under starvation conditions evidenced that strains have an autolytic extent at the end of 24 h ranging from 37 to 70%. The results of this study showed a large diversity among the isolates and provide criteria for choosing strains to be tested as starters in cheesemaking. experimentation. |
URI: | https://www.cabdirect.org/cabdirect/abstract/20113188784 http://hdl.handle.net/11452/24410 |
ISSN: | 0035-1555 |
Koleksiyonlarda Görünür: | Scopus Web of Science |
Bu öğenin dosyaları:
Bu öğeyle ilişkili dosya bulunmamaktadır.
DSpace'deki bütün öğeler, aksi belirtilmedikçe, tüm hakları saklı tutulmak şartıyla telif hakkı ile korunmaktadır.