Kars kaşarının mikrobiyal forasının ön olgunlaştırma periyodu boyunca değişimi ve gelişimi
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kars Kaşarının bozulmadan günümüze kadar ulaşan üretim metodu ile olgunlaşma süresinin uzun sürdüğü bilinmektedir. Olgunlaşma esnasında peynirin yapısında bulunan laktik floranın tespit edilerek peynir üretiminde starter kültür olarak kullanılmasıyla daha kısa sürede olgunlaşma sağlanabileceği ve bunun ürün için oldukça önemli bir gelişme olacağı düşünülmektedir. Bu tez çalışması Kars kaşarının ön olgunlaşması esnasında yapısında bulunan mikrobiyal floranın tespit edilmesi amacıyla yürütülmüştür. Tez çalışması kapsamında Kars ilinde farklı üretim noktalarından yeni üretilmiş 6 adet Kars Kaşarı örneği temin edilmiş ve ön olgunlaştırma periyodu boyunca bazı fiziksel, kimyasal, mikrobiyolojik özellikleri ve mikrobiyal floralarında meydana gelen değişim ve gelişim incelenmiştir. Peynir örneklerinden uygun besiyerlerine ekim yapıldıktan sonra toplam 533 bakteri, maya ve küf izolatı elde edilmiştir. İzolatlara uygulanan RAPD-PCR ve rep-PCR işlemlerinin ardından PCR ürünleri sekans analizine tabi tutulmuştur. Yürütülen bu işlemlerle bakteri, maya ve küf gruplarının tanımlaması yapılmış, böylece peynir örneklerindeki baskın türler belirlenmiş ve bu türler arasındaki filogenetik benzerlikler tespit edilmiştir. Sonuçta; tanımlaması yapılan 285 adet bakteri izolatının 37'si Lb. paracasei, 24'ü Lb. rhamnosus, 24'ü S. thermophilus, 13'ü Lb. graminis, 12'si Lb. mindensis, 11'i Lb. fermantum ve 8 tanesi Lb. plantarum olarak belirlenmiştir. Bu türlerin yanında E. faecium, E. faecalis gibi NSLAB olabilecek türler diğer bakteri grupları arasında tanımlanmıştır. 168 adet maya-küf florasından 131 tanesinin maya, 37 tanesinin ise küf türü olduğu görülmüştür. Tanımlanan maya izolatlarının 54'ü P. kudriavzevii, 11'i C. parapsilosis, 24'ü C. zeylanoides, 20'si K. marxionus, 19'u K. lactis, 2'si D. hansenii ve 1'i Y. lipolytica olarak tespit edilmiştir. Küf izolatlarının ise 23'ü P. crustosum, 8'i P. kewense, 4'ü P. commune ve 2'si G. candidum olarak belirlenmiştir. Elde edilen bu sonuçlar Kars Kaşarının ön olgunlaştırma döneminde mikroflorasındaki biyolojik çeşitliliğin varlığını doğrulamış ve mevcut üretim metodunun starter kültür ilavesi ile geliştirilmesinin gerekliliğini ortaya koymuştur.
It is known that the ripening of Kars Kashar takes a long time with the production method that has reached to the present day. It is thought that ripening can occur in a shorter time by detecting and using the lactic flora in the structure of the cheese during the ripening period as a starter culture in cheese production and this will be a very important development for the product. This thesis study has been carried out in order to determine the microbial flora found in the structure of Kars kashar cheese during its pre-maturation period. In the context of the thesis study, 6 Kars kashar cheese samples that had just been produced were obtained from different production places in Kars province and their some physical, chemical, microbiological characteristics and changes and development occuring in microbial flora of them were investigated during the pre-maturation period. After spreading from the cheese samples over appropriate media, a total of 533 bacteria, yeast and mold isolates were obtained. After RAPD-PCR and rep-PCR procedures applied to the isolates, PCR products were subjected to sequence analysis. Through these processes, bacteria, yeast and mold groups were defined, thus predominant species were identified in cheese samples and the phylogenetic similarities between these species were determined. In conclusion, 285 bacterial isolates identified consisted of 37 Lb. paracasei, 24 Lb. rhamnosus, 24 S. thermophilus, 13 Lb. graminis, 12 Lb. mindensis, 11 Lb. fermantum and 8 Lb. plantarum. In addition to these species, species like E.faecium, and E. faecalis that may be NSLAB were identified among other bacterial groups. Of the 168 yeast-mold flora, 131 were found to be yeast and 37 were mold. Of the yeast isolates identified, 54 were P. kudriavzevii, 11 were C. parapsilosis, 24 were C. zeylanoides, 20 were K. marxionus, 19 were K. lactis, 2 were D. hansenii and 1 were Y. lipolytica. Of the mold isolates, 23 were identified as P. crastum, 8 as P. kewense, 4 as P. commune and 2 as G. candidum. These results have confirmed the existence of biodiversity in the microflora of Kars Kashar during the pre-maturation period and revealed the necessity of developing the current production method with the addition of starter culture.
It is known that the ripening of Kars Kashar takes a long time with the production method that has reached to the present day. It is thought that ripening can occur in a shorter time by detecting and using the lactic flora in the structure of the cheese during the ripening period as a starter culture in cheese production and this will be a very important development for the product. This thesis study has been carried out in order to determine the microbial flora found in the structure of Kars kashar cheese during its pre-maturation period. In the context of the thesis study, 6 Kars kashar cheese samples that had just been produced were obtained from different production places in Kars province and their some physical, chemical, microbiological characteristics and changes and development occuring in microbial flora of them were investigated during the pre-maturation period. After spreading from the cheese samples over appropriate media, a total of 533 bacteria, yeast and mold isolates were obtained. After RAPD-PCR and rep-PCR procedures applied to the isolates, PCR products were subjected to sequence analysis. Through these processes, bacteria, yeast and mold groups were defined, thus predominant species were identified in cheese samples and the phylogenetic similarities between these species were determined. In conclusion, 285 bacterial isolates identified consisted of 37 Lb. paracasei, 24 Lb. rhamnosus, 24 S. thermophilus, 13 Lb. graminis, 12 Lb. mindensis, 11 Lb. fermantum and 8 Lb. plantarum. In addition to these species, species like E.faecium, and E. faecalis that may be NSLAB were identified among other bacterial groups. Of the 168 yeast-mold flora, 131 were found to be yeast and 37 were mold. Of the yeast isolates identified, 54 were P. kudriavzevii, 11 were C. parapsilosis, 24 were C. zeylanoides, 20 were K. marxionus, 19 were K. lactis, 2 were D. hansenii and 1 were Y. lipolytica. Of the mold isolates, 23 were identified as P. crastum, 8 as P. kewense, 4 as P. commune and 2 as G. candidum. These results have confirmed the existence of biodiversity in the microflora of Kars Kashar during the pre-maturation period and revealed the necessity of developing the current production method with the addition of starter culture.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering ; Mikrobiyoloji
