The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese

Basit Öğe Kaydı
dc.authoridMACIT, Emine/0000-0001-6734-1633
dc.contributor.authorMacit, Emine
dc.contributor.authorYucel, Nur
dc.contributor.authorDertli, Enes
dc.date.accessioned2024-10-04T18:53:50Z
dc.date.available2024-10-04T18:53:50Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractTurkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and consumed type of cheese in Turkey. The purpose of this study was to determine the non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese and analyze the chemical properties and the aroma profile of the cheese. The results of the study identified 27 distinct strains belonging to 14 the non-starter lactic acid bacteria species and 49 different strains belonging to 11 yeast species. Lactobacillus plantarum was found to be the dominant species among the lactic acid bacteria, while Candida zeylanoides was the dominant yeast species in the White Cheese samples. In addition, Kluyveromyces lactis and Debaryomyces hansenii were prominent yeast species in cheese samples. Turkish White Cheese samples had different aromatic properties. The study is highly significant as it anaylzed both non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese through molecular methods. It also determined and analyzed a number of chemical and aromatic properties of White Cheese.en_US
dc.description.sponsorshipBayburt Universityen_US
dc.description.sponsorshipThe authors would like to thank Bayburt University for the internal fund.en_US
dc.identifier.doi10.1007/s42770-023-01098-9
dc.identifier.endpage2241en_US
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue3en_US
dc.identifier.pmid37624476en_US
dc.identifier.scopus2-s2.0-85168961949en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage2227en_US
dc.identifier.urihttps://doi.org/10.1007/s42770-023-01098-9
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3741
dc.identifier.volume54en_US
dc.identifier.wosWOS:001060174800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofBrazilian Journal of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWhite Cheeseen_US
dc.subjectMicrobiotaen_US
dc.subjectGenotypic characterizationen_US
dc.subjectAroma compoundsen_US
dc.titleThe characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheeseen_US
dc.typeArticleen_US

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