AI Summary & Key Takeaways
AI InsightIn the light of the results obtained in this study, it could be said that Lactobacillus species formed the dominant microflora of Kars Gravier cheese.
📌 3 Key Takeaways
Abstract
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.
Özet
Bu çalışmanın amacı, Kars Gravyer peynirinin hakim mikroflarasını oluşturan doğal laktobasillerin tanımlanmasıdır. Araştırmada, Kars Gravyer peynirinden 120 adet laktobasil suşu izole edilmiş ve API 50 CHL sistemi ile tanımlanmıştır. Tanımlanan suşların sayı ve oranları aşağıdaki gibidir; 30 tanesi (%25) L. brevis tip 1, 22 tanesi (%18.3) Pediococcus pentosaceus tip 1, 17 tanesi (%14.1) Lactobacillus paracasei ssp paracasei, 16 tanesi (%13.3) Lactobacillus fermentum tip 1, 15 tanesi (%12.5) Lactococcus lactis ssp lactis tip 1, 9 tanesi (%7.5) Lactobacillus delbrueckii ssp lactis tip 1, 6 tanesi (%5) Lactobacillus plantarum tip 1 ve 5 tanesi (%4.16) Lactobacillus rhamnosus olarak tanımlanmıştır. Araştırmada elde edilen bulgular ışığında, Kars Gravyer peynirindeki dominant mikroflorayı Lactobacillus türlerinin oluşturduğu söylenebilir.