The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

    Onderzoeksoutput: Bijdrage aan wetenschappelijk tijdschrift/periodieke uitgaveArtikelWetenschappelijkpeer review

    Samenvatting

    The microbial diversity of traditional Turkish Divle Cave cheese was evaluated in three independent batches. Using molecular techniques, twenty three bacterial species were identified in the interior and outer part of the cheese on days 60 and 120. Bacilli and Gammaproteobacteria classes were predominant during early stages of ripening and Actinobacteria at later stages. Nineteen species of filamentous fungi and five yeast species were identified and the most frequently isolated species were Penicillium polonicum, Penicillium biforme, Penicillium roqueforti, Penicillium chrysogenum and Debaryomyces hansenii. The microbiota displayed similar communities among batches, but high diversity in different parts of the cheese during ripening. Novel cheese starter cultures could be developed after the technological characterisation of the isolated strains. (C) 2015 Elsevier Ltd. All rights reserved.
    Originele taal-2Engels
    Pagina's (van-tot)50-53
    Aantal pagina's4
    TijdschriftInternational Dairy Journal
    Volume58
    Nummer van het tijdschriftJuly
    DOI's
    StatusGepubliceerd - 2016

    Vingerafdruk Duik in de onderzoeksthema's van 'The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening'. Samen vormen ze een unieke vingerafdruk.

    Citeer dit