کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2433940 1553672 2016 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening
ترجمه فارسی عنوان
تنوع و تکامل باکتری در پنیر سنتی غار Divle ترکیه در طول بعمل آمدن
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The microbial diversity of traditional Turkish Divle Cave cheese was evaluated in three independent batches. Using molecular techniques, twenty three bacterial species were identified in the interior and outer part of the cheese on days 60 and 120. Bacilli and Gammaproteobacteria classes were predominant during early stages of ripening and Actinobacteria at later stages. Nineteen species of filamentous fungi and five yeast species were identified and the most frequently isolated species were Penicillium polonicum, Penicillium biforme, Penicillium roqueforti, Penicillium chrysogenum and Debaryomyces hansenii. The microbiota displayed similar communities among batches, but high diversity in different parts of the cheese during ripening. Novel cheese starter cultures could be developed after the technological characterisation of the isolated strains.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 58, July 2016, Pages 50–53
نویسندگان
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