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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

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