Journal of Dairy Science
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

      Affiliations

    • Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
    • Corresponding Author InformationCorresponding author.
    • ,
  • G. Başyiğit Kılıç

      Affiliations

    • Mehmet Akif Ersoy University, Higher School of Vocational Education, Department of Dairy Products, 15100 Burdur, Turkey
    • ,
  • A. Kart

      Affiliations

    • Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
    • ,
  • H. Şanlıdere Aloğlu

      Affiliations

    • Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
    • ,
  • Z. Öner

      Affiliations

    • Süleyman Demirel University, Faculty of Engineering and Architecture, Department of Food Engineering, 32260 Isparta, Turkey
    • ,
  • S. Aydemir

      Affiliations

    • ENKA Dairy Factory, 42150 Konya, Turkey
    • ,
  • O. Erkuş

      Affiliations

    • İzmir High Technology Institute, Faculty of Chemistry, Department of Food Engineering, 35430 İzmir, Turkey
    • ,
  • Ş. Harsa

      Affiliations

    • İzmir High Technology Institute, Faculty of Chemistry, Department of Food Engineering, 35430 İzmir, Turkey

Received 10 October 2008 ,Accepted 8 September 2009.

References 

  1. Abd El-Salam MH, Alichanidis E, Zerfiridis GK. Domiati and Feta type cheeses. In: 2nd ed..  Fox PF editors. Cheese: Chemistry, Physics and Microbiology. Vol. 2:London, UK: Chapman and Hall; 1993;p. 301–335
  2. Ahrné S, Molin G, Stahl S. Plasmids in Lactobacillus strains isolated from meat and meat products. Syst. Appl. Microbiol. 1989;11:320–325
  3. Alais C. Science Du Lait. 4th ed.. Paris, France: Spaic; 1984;
  4. Aquilanti L, Zannini E, Zocchetti A, Osimani A, Clementi F. Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese. LWT—Food Sci. Technol. 2007;40:1146–1155
  5. Başyiğit Kılıç G, Kuleaşan H, Eralp İ, Karahan AG. Manufacture of Turkish Beyaz cheese added with probiotic strains. LWT—Food Sci. Technol. 2009;42:1003–1008
  6. Bayrakli F. Toprak Bitki Analizleri. Samsun, Turkey: Ondokuz Mayıs Üniversitesi Ziraat Fakültesi; 1987;
  7. Bintsis T, Papademas P. Microbiological quality of white-brined cheeses: A review. Int. J. Dairy Technol. 2002;55:113–120
  8. Bottazzi V. Applicazioni biotecnologiche di microrganismi lattiero-caseari. Microbiologia e Biotecnologia Lattiero-Casearia. Bologna, Italy: Edagricole; 1993;Pages 223–306
  9. Busconi M, Reggi S, Fogher C. Evaluation of biodiversity of lactic acid bacteria microbiota in the calf intestinal tracts. Antonie Van Leeuwenhoek Int. J. G. 2008;94:145–155
  10. Cagno RD, Quinto M, Corsetti A, Minervini F, Gobetti M. Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system. Int. Dairy J. 2006;16:119–130
  11. Carretero C, Trujillo AJ, Mor-Mur M, Pla R, Guamis B. Electrophoretic study of casein break-down during ripening of goats’ milk cheese. J. Agric. Food Chem. 1994;42:1546–1550
  12. Casalta E, Corté I. Interactions between starter lactic acid bacteria and milk indigenous microflora. In: Proc. 4th Plenary Meeting Portugal. 1997;p. 139–145
  13. Dağdemir E, Çelik Ş, Özdemir S. The effects of some starter cultures on the properties of Turkish White cheese. Int. J. Dairy Technol. 2003;56:215–218
  14. Dağdemir E, Özdemir S. Ksantin oksidaz enzimi ve sütteki önemi. Türkiye 10. Erzurum, Turkey: Gıda Kongresi; 2008;
  15. Durlu-Özkaya F, Xanthopoulos V, Tunail N, Litopoulou-Tzanetaki E. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk. J. Appl. Microbiol. 2001;91:861–870
  16. Fenelon MA, Guinee TP, Reville WJ. Characteristics of reduced-fat Cheddar prepared from blending of full-fat and skim cheese curds at whey drainage. Milchwissenschaft. 1999;54:506–510
  17. Fox PF, Law J, Mcsweeney PLH, Wallace J. Biochemistry of cheese ripening. In:  Fox PF editors. Cheese: Chemistry, Physics and Microbiology. Vol. 1:London, U.K: Chapman and Hall; 1993;p. 389–439
  18. Fox PF, Wallace JM, Morgan S, Lynch CM, Niland EJ, Tobin J. Acceleration of cheese ripening. Antonie Van Leeuwenhoek Int. J. G. 1996;70:271–297
  19. Gancheva A, Pot B, Vanhonacker K, Hoste B, Kersters KA. Polyphasic approach towards the identification of strains belonging to Lactobacillus acidophilus and related species. Syst. Appl. Microbiol. 1999;22:573–585
  20. Gevers D, Huys G, Swings J. Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbiol. Lett. 2001;205:31–36
  21. Gobbetti M, Folkertsma B, Fox PF, Corsetti A, Smacchi E, De Angelis M, et al. Microbiology and biochemistry of Fossa (pit) cheese. Int. Dairy J. 1999;9:763–773
  22. Goncu A, Alpkent Z. Sensory and chemical properties of white pickled cheese produced using kefir, yogurt or a commercial cheese culture as a starter. Int. Dairy J. 2005;15:771–776
  23. Hayaloğlu AA. Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese. Int. J. Food Sci. Technol. 2007;42:930–938
  24. Hayaloğlu AA, Güven M, Fox PF. Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz peynir”. Int. Dairy J. 2002;12:635–648
  25. Hayaloğlu AA, Guven M, Fox PF, Hannon JA, McSweeney PLH. Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus. Int. Dairy J. 2004;14:599–610
  26. Hayaloğlu AA, Guven M, Fox PF, McSweeney PLH. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening. J. Dairy Sci. 2005;88:3460–3474
  27. Kandler O, Weiss N. Genus Lactobacillus. In:  Sneath PHA,  Mair NS,  Sharpe ME,  Holt JG editor. Bergey's Manual of Systematic Bacteriology. Vol. 2:Baltimore, MD: Williams & Wilkins; 1986;p. 1209–1234
  28. Karahan AG, Arıdoğan-Cicioğlu B, Çakmakçı ML. Genel Mikrobiyoloji Uygulama Kılavuzu. Isparta, Turkey: SDU; 2002;
  29. Karakuş M, Alperden I. Effect of starter composed of various species of lactic acid bacteria on quality and ripening of Turkish white pickled cheese. LWT—Food Sci. Technol. 1995;28:404–409
  30. Karakuş M, Borcakli M, Alperden I. Beyaz peynirin olgunlasmasi sürecinde laktik asit bakterileri. Gıda. 1992;17:363–369
  31. Katsiari MC, Voutsinas LP, Kondly E. Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. Int. Dairy J. 2002;12:757–764
  32. Kayagil, F. 2006. Effect of traditional starter cultures on quality of cheese. MSc thesis, The Graduate School of Natural and Applied Sciences, Middle East Technical University, Ankara, Turkey.
  33. Kesenkas H, Akbulut N. The effects of some adjunct yeast cultures on the aroma compounds of White cheese. Ege Universitesi Ziraat Fakultesi Dergisi. 2006;43:73–84
  34. Kunene NF, Geornaras I, Von Holy A, Hastings JW. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting. Appl. Environ. Microbiol. 2000;66:1084–1092
  35. Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 1970;227:680–685
  36. McSweeney PLH, Fox PF, Lucey JA, Jordan KN, Cogan TM. Contribution of the indigenous microflora to the maturation of Cheddar cheese. Int. Dairy J. 1993;3:631–634
  37. McSweeney PLH, Walsh EM, Fox PF, Cogan TM, Drinan FD, Castelo-Gonzalez M. A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Ir. J. Agric. Food Res. 1994;33:183–192
  38. Öner Z, Karahan AG, Aloglu H. Changes in the microbiological and chemical characteristics of an artisanal Turkish White cheese during ripening. LWT—Food Sci. Technol. 2006;39:449–454
  39. Öner, Z., A. G. Karahan, H. Şanlıdere, G. Kılıç, and A. Gündoğdu. 2006b. Selection of starter culture for Beyaz cheese. Page 46 in Proc. 1st International Egyptian-Jordanian Conference on Biotechnology and Sustainable Development: Current Status and Future Scenarios. Dec. 11–14, 2006. National Research Center, Cairo, Egypt.
  40. Ong L, Henriksson A, Shah NP. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. Int. Dairy J. 2006;16:446–456
  41. Peterson SD, Marshall RT. Nonstarter lactobacilli in Cheddar cheese: A review. J. Dairy Sci. 1990;73:1395–1410
  42. Poveda JM, Sousa MJ, Cabezas L, Mcsweeney PLH. Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int. Dairy J. 2003;13:169–178
  43. Shakeel-Ur-Rehman , Pripp AH, McSweeney PLH, Fox PF. Assessing the proteolytic and cheese ripening properties of single strains of Lactococcus in miniature cheeses. Lait. 1999;79:361–383
  44. Tarakçı Z, Tuncturk Y. The effect of adjunct cultures on some chemical and biochemical properties of white-brined cheese. J. Food Biochem. 2008;32:490–505
  45. Topçu A. Kaşar ve Beyaz peynirlerde acılaşmaya yol açan peptidlerin saptanması ve acılaşmada depolama koşulları ile starter kültürlerin etkisinin incelenmesi. Ankara, Turkey: Hacettepe Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi; 2004;
  46. Trujillo AJ, Capellas M, Saldo J, Gervilla R, Guamis B. Applications of high- hydrostatic pressure on milk and dairy products: A review. Innov. Food Sci. Emerg. Technol. 2002;3/4:295–307
  47. TS. TS 3046 Peynirde yağ miktarı (Van Gulik Yöntemi) Tayini Standardı. Ankara, Turkey: The Institute of Turkish Standards; 1978;
  48. TS. TS 4708 Peynir ve Eritme Peynir Ürünleri, Klorür Miktarı Tayini, Potansiyometrik titrasyon metodu. Ankara, Turkey: The Institute of Turkish Standards; 1986;
  49. TS. TS 591 Beyaz Peynir. Ankara, Turkey: The Institute of Turkish Standards; 1995;
  50. Tuncturk Y, Tarakci Z, Durmaz H. Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheese. Arch. Lebensmittelhyg. 2008;59:27–33
  51. Tzanetakis N, Litopoulou-Tzanetaki E. Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewes’ milk. J. Dairy Sci. 1992;75:1389–1393
  52. Tzanetakis N, Vafopoulou-Mastrojiannaki A, Litopoulou-Tzanetaki E. The quality of white-brined cheese from goat's milk made with different starters. Food Microbiol. 1995;12:55–63
  53. Ventura M, Zink R. Specific identification and molecular typing analysis of Lactobacillus johnsonii by using PCR-based methods and pulsed-field gel electrophoresis. FEMS Microbiol. Lett. 2002;217:141–154
  54. Yetişmeyen A. Süt Teknolojisi. Ankara, Turkey: Ankara Üniversitesi Yayınları; 1995;
  55. Yılsay, T . Lipaz kullanımının Mihaliç peynirinin olgunlaşma süresine etkisi. Bursa, Turkey: Doktora Tezi, Uludağ Üniversitesi FBE Gıda Mühendisliği Anabilim Dalı; 2000;

PII: S0022-0302(10)70258-7

doi: 10.3168/jds.2008-1801

Journal of Dairy Science
Volume 93, Issue 1 , Pages 1-11 , January 2010

Article Tools

* Image Usage & Resolution