Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems

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dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidKırmacı, Avni/AAG-5860-2019
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorKirmaci, H. A.
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorOzer, H. B.
dc.contributor.authorAtasoy, A. F.
dc.contributor.authorTurkoglu, H.
dc.date.accessioned2024-08-04T20:39:41Z
dc.date.available2024-08-04T20:39:41Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe evolution of proteolysis in Urfa cheese made from ewe's milk by using various combinations of wild-type strains of Lactococcus lactis (strain 1B4), Lactococcus garvieae (strain IMAU 50157), Enterococcus faecalis (strain KLDSO.0341),Enterococcus faecium (strain ATCC 19434) and Entero coccus durans (strain IMAU 60200) was monitored for 180 days. The strains used in the study were isolated from traditional raw ewe's milk Urfa cheese and characterized by phenotypic and genotypic studies previously. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurized milk. These are: cheese A (strains 1B4 + ATCC 19434 + IMAU 50157), cheese B (strains 1B4 + IMAU 60200+ ATCC 1934) and cheese C (strains ATCC 19434 + 1B4 + IMAU 50157 + IMAU 60200 + KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. Proteolysis in the cheeses was evaluated using urea-PAGE of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble (EtOH-i) and ethanol-soluble (EtOH-s) nitrogen fractions. The variations in water soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) were also monitored during ripening as well as gross compositions of the cheeses. Results indicated that the degradation of casein fractions were faster in the cheeses A, B and C than the control. The peptide profiles of 70% EtOH-i and EtOH-s nitrogen of the cheeses A, B and C were close to each other but far more extensive than the control cheese. The proteolytic capacities of the strains employed in the cheeses A, B and C were superior to that of raw milk flora. To conclude, any of the combinations of the wild-type strains could be used in the production of Urfa cheese from pasteurized ewe's milk, as long as the safe use of enterococcal strains is assured. (C) 2014 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.smallrumres.2014.01.006
dc.identifier.endpage129en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1-3en_US
dc.identifier.scopus2-s2.0-84899974532en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage120en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2014.01.006
dc.identifier.urihttps://hdl.handle.net/11616/96437
dc.identifier.volume119en_US
dc.identifier.wosWOS:000336346600019en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEwe's milk cheeseen_US
dc.subjectProteolysisen_US
dc.subjectRipeningen_US
dc.subjectWild-type strainsen_US
dc.titleEvolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systemsen_US
dc.typeArticleen_US

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