Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese

Abstract

Beyaz (white) cheese is one of the most produced and consumed traditional Turkish cheese varieties. It is classified as a ripened cheese, produced from sheep's, goat's and cow's milk or a combination of these kinds of milk. The ripening period of this cheese takes 1-2 months in 14%-16% NaCl containing brine at 12-15°C. Final product has white color, hard-texture, salty acid taste, and a slight

Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota

“…Several recent studies, particularly dealing with soft acid-curd artisan Turkish cheeses, have linked the prevalence of S. lutetiensis, S. gallolyticus, S. macedonicus and S. infantarius subsp. infantarius with beneficial biotechnological and antagonistic (bacteriocin) properties and/or gene clusters in their genome ( Papadimitriou et al., 2014 ; Hill et al., 2020 ; Demirci et al., 2021 ; Özkan et al., 2021b ; Tsuda and Kodama, 2021 ; Aktas et al., 2022 ; Güley et al., 2022 ; de Oliveira et al., 2022 ). The above phylogenetic and biotechnological cheese ecology studies are emphasized because (i) the isolate S. gallolyticus KFM26 ( Table 4 ) was alternatively identified at 99.93 % similarity of its 16S rRNA gene sequence with S. pasteurianus (a Dutch strain with MK330581.1), suggesting that KFM26 is a S. gallolyticus subsp.…”

Isolation, identification, and in vitro probiotic characterization of forty novel Bifidobacterium strains from neonatal feces in Erzurum province, Türkiye

“…PCRs were performed following the protocol described by MeralAktaş and Erdoğan. 30 Products of PCRs were separated using ethidium bromide (1% w/v)-containing agarose gel and visualized under a UV transilluminator. Products of 16S rRNA PCR were sequenced by using the ABI 3130XL genetic analyzer (Applied Biosystems).…”

“…specific primer (Table 1). PCRs were performed following the protocol described by MeralAktaş and Erdoğan 30 . Products of PCRs were separated using ethidium bromide (1% w/v)‐containing agarose gel and visualized under a UV transilluminator.…”

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

“…liquefaciens , and Weissella paramesenteroides . However, other bacterial isolates belonging to the genus Lactobacillus , Enterococcus , Pediococcus , Leuconostoc , and Weisella species can also be found (Meral Aktaş & Erdoğan, 2022 ). Therefore, isolation and characterization of LAB from specific cheeses are essential for the isolation of new probiotic strains.…”