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Volume 93, Issue 1 , Pages 1-11 , January 2010

Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture

A.G. Karahan
- Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
- Corresponding author.
G. Başyiğit Kılıç
- Mehmet Akif Ersoy University, Higher School of Vocational Education, Department of Dairy Products, 15100 Burdur, Turkey
A. Kart
- Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
H. Şanlıdere Aloğlu
- Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
Z. Öner
- Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
S. Aydemir
- ENKA Dairy Factory, 42150 Konya, Turkey
O. Erkuş
- İzmir High Technology Institute, Faculty of Chemistry, Department of Food Engineering, 35430 İzmir, Turkey
Ş. Harsa
- İzmir High Technology Institute, Faculty of Chemistry, Department of Food Engineering, 35430 İzmir, Turkey

Received 10 October 2008 ,Accepted 8 September 2009.

Unweighted pair group method with arithmetic mean (UPGMA) cluster analysis of amplified fragment length polymorphism analysis fingerprint profiles from reference strains of Lactobacillus plantarum, ph

Unweighted pair group method with arithmetic mean (UPGMA) cluster analysis of amplified fragment length polymorphism analysis fingerprint profiles from reference strains of Lactobacillus plantarum, phylogenetically related species, and lactobacilli isolates.
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Unweighted pair group method with arithmetic mean (UPGMA) cluster analysis of amplified fragment length polymorphism analysis fingerprint profiles from reference strains of Lactococcus lactis ssp. lac

Unweighted pair group method with arithmetic mean (UPGMA) cluster analysis of amplified fragment length polymorphism analysis fingerprint profiles from reference strains of Lactococcus lactis ssp. lactis and lactococci isolates.
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Degradation products during ripening in experiment 1. Lane 1: protein marker; lanes 2 to 5: control cheeses after 7, 30, 60, and 90 d of ripening, respectively; lanes 6 to 9: combination 1 cheeses aft

Degradation products during ripening in experiment 1. Lane 1: protein marker; lanes 2 to 5: control cheeses after 7, 30, 60, and 90 d of ripening, respectively; lanes 6 to 9: combination 1 cheeses after 7, 30, 60, and 90 d of ripening, respectively; lane 10: α_S-CN marker. MW=molecular weight.
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