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

Abstract

The 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 goatskin 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.

Farklı Probiyotik Kültür ve Ambalaj Malzemesiyle Üretilen Erzincan Tulum Peynirlerinin Bazı Özelliklerinin İncelenmesi

“…The production and storage conditions of tulum cheese are very different from other tulum cheese types [6] . Among these cheese types, Erzincan tulum cheese is the most produced and consumed tulum cheeses in Turkey and has a significantly higher economic value much higher than most cheese types [7] . So far, the Erzincan tulum cheese has no standard production method and is mostly produced in small dairy plants by traditional methods using fatty sheep milk, sometimes mixed with cow and goat milk [8] .…”

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

“…Many cheese varieties which are known only in a restricted geographic area in the world are produced and consumed locally in small quantities. There are more than 50 varieties of cheese in Turkey; however, three of them (Beyaz, Kasar and Tulum cheeses) are the most popular cheeses (Hayaloglu et al, 2007;Cakmakci et al, 2008;Tuncer, 2009). …”

Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler

“…Örneğin Erzincan Tulum (Şavak) peyniri üretiminde; kullanılan rennetin ekstraksiyonu; temizlenmiş genç buzağıların şirdenlerinin gölgede ve kuru havada kurutulduktan sonra ince dilimler halinde doğranması, yaklaşık %10 NaCl içeren peynir altı suyunda (ağırlık/hacim) 1-2 hafta süresince ara ara karıştırılması ile gerçekleştirilmektedir. Süre sonunda tülbentten süzülen süzüntü peynir mayası olarak kullanılmaktadır (Şekil 1) [29,30]. Geleneksel Feta peyniri üretiminde de peynir mayası; sütten kesilmemiş kuzu şirdeninin kurutulup kıyılması ve belli oranlarda tuz ve su ile ıslatılarak yumuşatıldıktan sonra, daha fazla tuzla 4-5°C'de ekstrakte edilmesi ile hazırlanmaktadır [31].…”