Influence of ripening container on the lactic acid bacteria population in Tulum cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.contributor.authorCakmakci, S.
dc.contributor.authorDagdemir, E.
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorGurses, M.
dc.contributor.authorGundogdu, E.
dc.date.accessioned2024-08-04T20:30:41Z
dc.date.available2024-08-04T20:30:41Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe objective of the present study was to investigate the influence of container material (plastic or goat-skin bag) on the growth of lactic acid bacteria in Tulum cheese during 9 months of ripening. The lactic acid bacteria in Tulum cheeses were periodically counted on MRS and M17 agars throughout ripening. Results showed that the highest counts of lactic acid bacteria on MRS or M17 were observed at the beginning of ripening and their counts decreased during later stages of ripening. The cheese samples ripened in plastic bags exhibited higher numbers of LAB on MRS and M-17 agars than those ripened in goat-skin bags. A total of 112 strains of lactic acid bacteria were isolated from Tulum cheeses ripened in plastic or goat-skin bags during ripening. The lactic acid bacteria present in the cheese were classified by Microbial Identification System (MIS) based on a comparison of the fatty acid methyl ester profiles. Different species including Enteroccocus, Lactobacillus, Streptococcus, Lactococcus and Pediococcus genera were found in unripened cheese. As ripening proceeded, the species Streptococcus and Lactococcus disappeared and the percentages of the species Enterococcus was unchanged in both containers. There were slight differences between the cheeses ripened in plastic or goat-skin bags in terms of the profiles of lactic acid bacteria isolated. Some species including L. brevis, L. mesenteroides subsp. dextranicum, P. damnosus and E. mundtii were isolated only in the cheeses ripened in plastic bags; however, L. coryniformis and L. malafermentans were isolated only in the cheeses ripened in goat-skin bags at 6 or 9 months of ripening. Also the numbers of E. faecalis isolates were higher in the cheeses ripened in plastic containers than cheeses ripened goat-skin bags at the 6 or 9 months of ripening. The results showed that Lactobacillus and Enterococcus were the predominant species in matured Tulum cheeses in both ripening containers. It seemed possible to produce Tulum cheese with similar characteristics from both the containers used.en_US
dc.identifier.doi10.1007/s11274-007-9470-z
dc.identifier.endpage299en_US
dc.identifier.issn0959-3993
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-39649117795en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage293en_US
dc.identifier.urihttps://doi.org/10.1007/s11274-007-9470-z
dc.identifier.urihttps://hdl.handle.net/11616/94463
dc.identifier.volume24en_US
dc.identifier.wosWOS:000253352400001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofWorld Journal of Microbiology & Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTulum cheeseen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectMicrobial Identification Systemen_US
dc.subjectripeningen_US
dc.subjectripening containeren_US
dc.titleInfluence of ripening container on the lactic acid bacteria population in Tulum cheeseen_US
dc.typeArticleen_US

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