Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

被引：7
|
作者：
Bostan, Kamil [1 ]
Alcay, Ayla Unver [2 ]
Yalcin, Semiha [3 ]
Vapur, Ufuk Eren [4 ]
Nizamlioglu, Mustafa [5 ]
机构：
[1] Istanbul Aydin Univ, Fac Fine Arts, Dept Gastron & Culinary Arts, Istanbul, Turkey
[2] Istanbul Aydin Univ, Anadolu Bil Vocat Sch Higher Educ, Dept Food Technol, Istanbul, Turkey
[3] Marmara Food Anal Lab, Istanbul, Turkey
[4] Nisantasi Univ, Art & Design Fac, Dept Gastron & Culinary Arts, Istanbul, Turkey
[5] Istanbul Gelisim Univ, Gelisim Univ, Sch Hlth Sci, Dept Nutr & Dietet, Istanbul, Turkey
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2017年 / 26卷 / 06期
关键词：
Cone; Cone yoghurt; Lactic flora; RT-PCR; FERMENTED MILK-PRODUCTS; STREPTOCOCCUS-THERMOPHILUS; CARNOBACTERIUM-MALTAROMATICUM; LACTOBACILLUS; EXOPOLYSACCHARIDES; ENTEROCOCCI; BULGARICUS; PCR;
D O I：
10.1007/s10068-017-0222-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. Streptococcus salivarius subsp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) were obtained from both cones and yoghurts. Among the isolates, L. plantarum was frequently isolated except for these two bacteria (S. thermophilus and L. bulgaricus). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and S. thermophilus, and L. bulgaricus in cone yoghurt originates from the pine cones.
引用
收藏
页码：1625 / 1632
页数：8
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