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dc.contributor.authorYuvaşen A.
dc.contributor.authorMacit E.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:05Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:05Z
dc.date.issued2018
dc.identifier.issn0023-6438
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2018.01.075
dc.identifier.urihttps://hdl.handle.net/20.500.12403/382
dc.description.abstractThe microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and 80 fungi isolates were isolated, and they were subjected to molecular discrimination by RAPD-PCR and rep-PCR analysis. Genotypic characterization of these isolates revealed the presence of 45 distinct strains belonging to 13 different NSLAB species with Lactobacillus paracasei as the dominant species. A rich yeast microflora in Kaşar samples was also observed with the presence of 19 distinct strains belonging to 8 different species with Pichia kudriavzevii as the dominant species. During this period, only two Penicillium species were found in Kaşar samples. This study confirmed the biodiversity of NSLAB and fungi microflora of Kaşar cheese during pre-maturation period, and these results are important for the development of starter cultures for Kaşar production at industrial level. © 2018en_US
dc.language.isoengen_US
dc.publisherAcademic Press
dc.relation.isversionof10.1016/j.lwt.2018.01.075
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGenotypic characterization
dc.subjectKaşar cheese
dc.subjectLactobacillus paracasei
dc.subjectMicrobial flora
dc.subjectPhylogenetic similarities
dc.subjectBiodiversity
dc.subjectFungi
dc.subjectLactic acid
dc.subjectGenotypic characterization
dc.subjectLactic acid bacteria
dc.subjectLactobacillus paracasei
dc.subjectMaturation periods
dc.subjectMicrobial flora
dc.subjectMicrobial species
dc.subjectMolecular discrimination
dc.subjectPhylogenetic similarities
dc.subjectBacilli
dc.subjectGenotypic characterization
dc.subjectKaşar cheese
dc.subjectLactobacillus paracasei
dc.subjectMicrobial flora
dc.subjectPhylogenetic similarities
dc.subjectBiodiversity
dc.subjectFungi
dc.subjectLactic acid
dc.subjectGenotypic characterization
dc.subjectLactic acid bacteria
dc.subjectLactobacillus paracasei
dc.subjectMaturation periods
dc.subjectMicrobial flora
dc.subjectMicrobial species
dc.subjectMolecular discrimination
dc.subjectPhylogenetic similarities
dc.subjectBacilli
dc.titleMicrobial species playing roles for the production of traditional Kasar cheese during pre-maturation perioden_US
dc.typearticleen_US
dc.relation.journalLWT - Food Science and Technologyen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID57200522167
dc.contributor.authorID53865005500
dc.contributor.authorID36815706500
dc.identifier.volume91
dc.identifier.startpage406
dc.identifier.endpage413
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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