Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

Basit Öğe Kaydı
dc.authorid0000-0002-8547-7304
dc.authorscopusid57038633100
dc.authorscopusid6602849143
dc.authorscopusid57210450340
dc.authorscopusid57220547063
dc.authorscopusid36815706500
dc.authorscopusid8706157800
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorDemirci, Talha
dc.contributor.authorAkın, Nihat
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorÖzkan, Edibe Rabia
dc.contributor.authorDertli, Enes
dc.contributor.authorAkyol, İsmail
dc.date.accessioned2022-05-11T14:45:03Z
dc.date.available2022-05-11T14:45:03Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains of Turkey. For the determination of the lactic acid bacteria population of Tulum cheese samples, the culturedependent and culture-independent (PCR-DGGE) methods were used, and cheese samples were sampled on days 7, 15, 30, 60, 90, and 180. According to the enumeration results, Lactococci and Streptococci counts of Tulum cheese samples decreased during ripening. Furthermore, the DGGE profile of the population consisted of Streptococcus gallolyticus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus lutetiensis, Streptococcus spp., and Enterococcus hirae at the end of the ripening period. On the other hand, Enterococcus spp. and Streptococcus spp. were found as prevalent species in the culture-based method at the end of the maturation period of Tulum cheese samples. Results revealed that the culture-dependent and culture-independent methods presented a piece of complementary information for the lactic acid bacteria population of Tulum cheese.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) through 1001 projectTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [214Z054]
dc.description.sponsorshipThis work was supported by the TUBITAK (The Scientific and Technological Research Council of Turkey) through 1001 project [Number: 214Z054]. Also we are grateful to Dr. Aysun Orac, Dr. cigdem Konak Goktepe, Dr. H.Inci ortiirk, Dr. Kiibra Aktas, Sum Dr. E. Esref HaMu, Dr. Mohd Kamran Khan, Dr. Anamika Pandey, and Dr. Omer Simsek for their valuable helps.
dc.identifier.doi10.1016/j.lwt.2020.110701
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85097335176
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110701
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9893
dc.identifier.volume138
dc.identifier.wosWOS:000608242300072
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectTulum cheese
dc.subjectDGGE
dc.subjectCulture-dependent
dc.subjectCulture-independent
dc.subjectPecorino Siciliano Cheese
dc.subjectMicrobiological Characterization
dc.subjectMicrobial Community
dc.subjectMilk
dc.subjectRaw
dc.subjectLipolysis
dc.subjectFood
dc.subjectIdentification
dc.subjectBiochemistry
dc.titleLactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
9893.pdf
Boyut:
3.48 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu