Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9707
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dc.contributor.authorKarahan, A. G.-
dc.contributor.authorKilic, G. Basyigit-
dc.contributor.authorKart, A.-
dc.contributor.authorAloglu, H. Sanlidere-
dc.contributor.authorOner, Z.-
dc.contributor.authorAydemir, S.-
dc.contributor.authorHarsa, Hayriye Şebnem-
dc.contributor.authorErkuş, Oylum-
dc.date.accessioned2021-01-24T18:24:51Z-
dc.date.available2021-01-24T18:24:51Z-
dc.date.issued2010-
dc.identifier.issn0022-0302-
dc.identifier.issn1525-3198-
dc.identifier.urihttps://doi.org/10.3168/jds.2008-1801-
dc.identifier.urihttps://hdl.handle.net/11147/9707-
dc.descriptionPubMed: 20059897en_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipTR Prime Ministry State Planning Organization, Turkey [2005K120570]en_US
dc.description.sponsorshipThis work was funded by TR Prime Ministry State Planning Organization, Turkey ( project no. 2005K120570). We thank Ender Olcayto ( Scotland) and Birol Kili (SDU, Isparta, Turkey) for editing the language of the manuscript.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectstarter cultureen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectamplified fragment length polymorphism analysisen_US
dc.subjectBeyaz cheeseen_US
dc.titleGenotypic 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 manufactureen_US
dc.typeArticleen_US
dc.institutionauthorHarsa, Hayriye Şebnem-
dc.institutionauthorErkuş, Oylum-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume93en_US
dc.identifier.issue1en_US
dc.identifier.startpage1en_US
dc.identifier.endpage11en_US
dc.identifier.wosWOS:000272966100001en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.3168/jds.2008-1801-
dc.identifier.pmid20059897en_US
dc.relation.doi10.3168/jds.2008-1801en_US
dc.coverage.doi10.3168/jds.2008-1801en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextnone-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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