Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture

Abstract

In this study, 2 different starter culture combinations were prepared for cheesemaking. Starter culture combinations were formed from 8 strains of lactic acid bacteria. They were identified as Lactococcus lactis ssp. lactis (2 strains), Lactobacillus plantarum (5 strains), and Lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated. These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control. All cheeses were ripened in brine at 4 degrees C for 90 d. Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined. Sodium dodecyl sulfate-PAGE patterns of cheeses showed that alpha(S)-casein and beta-casein degraded slightly during the ripening period. Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted. All analyses were repeated twice during d 7, 30, 60, and 90. The starter culture combinations were found to be significantly different from the control group in pH, salt content, and lactobacilli, lactococci, and total mesophilic aerobic bacteria counts, whereas the cheeses were similar in fat, dry matter content, and coliform, yeast, and mold counts. The sensory analysis of cheeses indicated that textural properties of control cheeses presented somewhat lower scores than those of the test groups. The panelists preferred the tastes of treatment cheeses, whereas cheeses with starter culture combinations and control cheeses had similar scores for appearance and flavor. These results indicated that both starter culture combinations are suitable for Beyaz cheese production.

Identification and molecular characterisation of lactobacilli isolated from traditional Koopeh cheese

“…Currently, species identification of LAB often relies on determination of the phylogenetic position using 16S rRNA gene sequence analysis and further genotypic or phenotypic comparison with related strains (Karahan et al . ).…”

“…Starter cultures are not used to produce cheese therefore the natural lactic acid microbiota become predominant over other microbial groups during ripening, giving specific characteristics to the Koopeh cheese (Karahan et al . ). This type of cheese is made traditionally in clay jugs.…”

Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation

“…LAB possess special physiological activities and are generally regarded as safe (GRAS), and have been extensively utilized in food industries for a long time [20-23]. It is clear that the GABA production by LAB is natural and safe.…”

Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

“…It was allowed spontaneous whey separation for 30 min and then applied to slight pressure for 1 h. The cheese was cut into 7‐cm‐sided cubes and waited in pasteurised brine (14% NaCl, w/v) overnight. Tin cans were filled with cheese (2 × 500 g) and brine (12% NaCl, w/v) and then closed (Karahan et al. 2010).…”