Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese

Esen, Yusuf; Çeti̇n, Bülent

doi:10.1016/j.idairyj.2021.105004

Cited by 15 publications

(9 citation statements)

References 97 publications

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“…On the other hand, many functional/probiotic properties are attributed to relevant yeast species such as antimicrobial killer toxin production, binding mycotoxin etc. ( Esen and Çetin, 2021 ), therefore, the high rates of this genus in Kuflu cheeses are important in terms of the health benefits provided to the consumers of this cheese. Furthermore, two Kuflu cheese samples (MC7 and MC1) were characterized by an elevated representation of the Pichia genus with 30.28% and 17.37% relative abundances, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…In fact, Kluyveromyces genus including especially Kluyveromyces marxianus and Kluyveromyces lactis, which were frequently detected in previous blue/mold-ripened cheese studies, were found in negligible amounts in the Kuflu cheese samples produced in Konya while Yarrowia genus was not detected at all ( Dimov et al, 2021 ; Gkatzionis et al, 2014 ; Onmaz et al, 2021 ). The absence or low levels of these yeasts is a disadvantage for Kuflu cheeses since there are some strong data showing that these yeast species have probiotic properties and improve the aroma profile of cheeses as they are capable of producing high amounts of volatile compounds ( Esen and Çetin, 2021 ). This may be due to the fact that these fungi are less salt-tolerant compared to D. hansenii and they cannot metabolize compounds, such as lactate, towards the end of ripening.…”

Section: Discussionmentioning

confidence: 99%

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Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Demirci

2024

Food Sci Anim Resour

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Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus , Streptococcus , and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces , Pichia , and Candida . The genera Virgibacillus and Paraliobacillus , which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella , Campylobacter , Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Demirci

2024

Food Sci Anim Resour

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“…Typical colonies (pink to red colonies which are usually surrounded by a reddish area) were counted at the end of the incubation (ISO 4832, 2006). The isolation of LABs was carried out by considering the macroscopic (circular and convex colonies for lactobacilli, circular and raised colonies for streptococci) and microscopic (rod for lactobacilli, chain for streptococci) characteristics of the colonies and some identification tests, such as gram staining and catalase testing (Esen & Çetin, 2021). Isolated strains were stored in 40% glycerol at −80°C (Çetin, 2011).…”

Section: Methodsmentioning

confidence: 99%

“…After the PCR process, this mixture was loaded into 2% agarose gel (Sigma Aldrich) with ethidium bromide (0.5 mg ml − 1 , Sigma Aldrich) and it was applied at 35 V for 6 h. After the separation of the PCR products, fingerprints of the isolates were determined under UV light and similar strains were grouped. One representative sample from each similar group was used for 16S rRNA sequencing analysis (Esen & Çetin, 2021).…”

Section: Methodsmentioning

confidence: 99%

Probiotic and technological properties of isolates from homemade and industrial yoghurts

Aktaş

Yıldız

Çeti̇n

2022

Food Processing Preservation

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Fermented products such as yoghurt, pickles, and kefir are considered as sources of probiotic microorganism. However, it is known that bacteria specific to yoghurt are weak in terms of probiotic properties. For this reason, it is important to develop probiotic starter cultures that can be used in yoghurt production. In this study, genotypic identification and probiotic and technological properties of 198 isolates from 50 yoghurt samples were investigated. It was determined that 104 isolates were Lactobacillus delbrueckii subsp. bulgaricus and 94 were Streptococcus thermophilus. It was found that 20 of the 198 isolates were probiotic candidate. It was determined that none of the candidate probiotic isolates hydrolyzed arginine except L29 and produced gas from glucose. Nine of these had the exopolysaccharide production gene. It was determined that the highest acid‐producing isolates were S58 and L11. In addition, it was determined that all isolates grew at 45°C and 5.0 pH. Novelty impact statement Yoghurt is one of the most important fermented products, which is a cultural heritage. For this reason, it is vital to determine the starter and probiotic properties of isolates from yoghurt and bring them into production. This study is one of the comprehensive studies that includes isolation from yoghurt and examining the technological and probiotic properties of isolated bacteria. It is important to reveal these characteristics of isolates in terms of technology and public health.

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“…Different CNS species have been identified as part of the dominant and subdominant microflora of many kinds of traditional cheeses [33,34] (Table 1). M. sciuri, despite being mainly associated with the ripening of fermented meat products such as cured meats and sausages [95,96,121], has also been found in French smear cheeses [33], German cheeses [34], Brazilian cheeses [35], and the traditional Middle East Surk cheese [36] (Table 1).…”

Section: Mammalicoccus Sciuri (Formerly Known As Staphylococcus Sciuri)mentioning

confidence: 99%

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

Dimov

2023

BioTech

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This mini review deals with some controversial non-starter lactic acid bacteria (NSLAB) species known to be both human and animal pathogens but also health-promoting and probiotic. The focus is on Lactococcus garvieae, two Streptococcus species (S. uberis and S. parauberis), four Weissella species (W. hellenica, W. confusa, W. paramesenteroides, and W. cibaria), and Mammalicoccus sciuri, which worldwide, are often found within the microbiotas of different kinds of cheese, mainly traditional artisanal cheeses made from raw milk and/or relying on environmental bacteria for their ripening. Based on literature data, the virulence and health-promoting effects of these bacteria are examined, and some of the mechanisms of these actions are reviewed. Additionally, their possible roles in cheese ripening are also discussed. The analysis of the literature data available so far showed that, in general, the pathogenic and the beneficial strains, despite belonging to the same species, show somewhat different genetic constitutions. Yet, when the safety of a given strain is assessed, genomic analysis on its own is not enough, and a polyphasic approach including additional physiological and functional tests is needed.

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Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese

Cited by 15 publications

References 97 publications

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Probiotic and technological properties of isolates from homemade and industrial yoghurts

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

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