Identification of Nonstarter Indigenous Lactobacilli from Kars Gravier Cheese

被引：0

作者：

Turgut, Tamer ^{[1
]}

Erdogan, Ahmet ^{[1
]}

Atasever, Mustafa ^{[2
]}

机构：

[1] Ataturk Univ, Erzurum Vocat Sch, Dept Food Technol, TR-25240 Erzurum, Turkey

[2] Ataturk Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-25240 Erzurum, Turkey

来源：

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI | 2012年 / 18卷 / 05期

关键词：

Kars Gravier Cheese; API; 50; CHL; Lactobacillus; Identification; LACTIC-ACID BACTERIA;

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

The aim of this study was to identify indigenous nonstarter lactobacilli (NSLAB) isolated from Kars Gravier cheese. In this study, 120 isolates of NSLAB from Kars Gravier cheese were isolated and identified with the API 50 CHL system. The ratio of identified NSLAB strains were as follows; 30 (25%) were Lactobacillus brevis type 1, 22 (18.3%) were Pediococcus pentosaceus type 1, 17 (14.1%) were Lactobacillus paracasei ssp. paracasei, 16 (13.3%) were Lactobacillus fermentum type 1, 15 (12.5%) were Lactococcus lactis ssp. lactis type 1, 9 (7.5%) were Lactobacillus delbrueckii ssp. lactis type 1, 6 (5%) were Lactobacillus plantarum type 1 and 5 (4.16%) of them were Lactobacillus rhamnosus. In the light of the results obtained in this study, it could be said that Lactobacillus species formed the dominant microflora of Kars Gravier cheese.

引用

页码：781 / 784

页数：4

共 50 条

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