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

TY - JOUR

T1 - The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

AU - Budak, S. O.

AU - Figge, M. J.

AU - Houbraken, J.

AU - de Vries, R. P.

N1 - ISI Document Delivery No.: DL8UC Times Cited: 0 Cited Reference Count: 20 Budak, S. Ozturkoglu Figge, Marian J. Houbraken, Jos de Vries, Ronald P. 7th IDF International Symposium on Sheep, Goat and other Non-Cow Milk Mar 23-25, 2015 Limassol, CYPRUS Idf Elsevier sci ltd Oxford

PY - 2016

Y1 - 2016

N2 - 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.

AB - 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.

KW - debaryomyces-hansenii identification dynamics taleggio starter surface molds

U2 - 10.1016/j.idairyj.2015.09.011

DO - 10.1016/j.idairyj.2015.09.011

M3 - Article

SN - 0958-6946

VL - 58

SP - 50

EP - 53

JO - International Dairy Journal

JF - International Dairy Journal

IS - July

ER -