Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS
Küçük Resim Yok
Tarih
2019
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the most prevalent traditional cheese types produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.
Açıklama
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Tekirdağ Ziraat Fakültesi Dergisi
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Cilt
16
Sayı
2
