Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

Abstract

The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.

Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

“…In order to make identification and characterization of a range of Lactobacillus species easier, clear and comprehensive, various schemes have been proposed by several authors, based on distinguishable features/characteristics, such as phenotypic, physiological, biochemical characteristics and genotypic method such as sequence comparisons of 16S rDNA gene (Kandler and Weiss 1986;Stiles and Holzapfel 1997). Acidification is an important functional logical property in The results of high acidifying capacity of L. plantarum strains after 6 and 12 h of incubation is in agreement with the work of Dagdemir and Ozdemir (2008). In contrast, the acidifying rate of isolates after 24 h of incubation is less than those reported in the former study.…”

“…Finally, by comparing the ΔpH observed for tested Lactobacillus strains after 24 h of incubation we conclude that 18 strains (25.35 %) of the isolates have ΔpH more than 1.50 units (Thirty L. plantarum, two L. pentosus and three L. rhamnosus strains), and 74.65 % of strains, showed ΔpH<1.50 units (Table 3). Generally, L. plantarum strains produced acid more rapidly when compared to other lactobacilli strains (Dagdemir and Ozdemir 2008). The fast acidifying strains (mostly L. plantarum and L. rhamnosus isolates) should be selected as part of a starter preparation.…”

Microbiological changes throughout ripening of Keş cheese

“…Enterococci also play an important role in the ripening of cheeses, most likely through proteolysis, lipolysis and citrate breakdown. Therefore, strains of Enterococci have been proposed as starters as they may improve the organoleptic characteristics of the final product (Arenas et al, 2004;Dagdemir and Ozdemir, 2008). The presence of Enterobaeteriaceae is an important indicator of poor hygiene and it is related to the raw milk used for cheese production and/or contamination during production (Ardic et al, 2007).…”

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

“…The major esters found in Bouhezza cheese (Table 3) were ethyl esters (14) (ethyl acetate, butanoate, hexanoate, octanoate and decanoate and 2-phenethyl acetate), which were determined at 72 d. Others esters were methyl (5), propyl (7), butyl (3), isoamyl and isopentyl esters (2). Their concentrations changed during ripening.…”

“…[1] Traditional cheeses produced with raw milk, are known only in a limited geographical area, and are consumed locally in small quantities. Dagdemir and Ozdemir [2] have reported that the enzymatic system of indigenous microflora in raw milk is much more complex than starter-bacteria used in cheese manufacture. Also, it has been established that indigenous microflora plays an important role in proteolysis.…”