Kopanisti Peynirinin Fermentasyonunda Rol Oynayan Laktik Asit Bakterilerinin Tanımlanması

Kopanisti peyniri; günümüzde endüstriyel boyutta üretimi mevcut olmayan ve yapımı yörelere göre farklılık göstermekle birlikte, temel olarak lorun doğal fermentasyonu sonucu elde edilen, keskin kokulu, acımsı lezzette, kremsi yapıda, yumuşak ve tuzlu bir süt ürünüdür. Bu çalışmada, Kopanisti peynirinin fermentasyonunda rol oynayan laktik asit bakterileri, küf ve mayaların fermentasyon sırasındaki sayısal değişimini takip etmek, fermentasyonun farklı aşamalarından izole edilen laktik asit bakterilerini tanımlamak ve elde edilen son ürünlerin Türk Gıda Kodeksi' nde yer alan peynir standartlarına uygunluğunu saptamak amaçlanmıştır. Fermentasyonun 0., 1., 7., 14., 21. ve 28. günlerinde Çeşme' de ticari olarak üretim yapan küçük ve yöresel bir işletmeden ve laboratuarda üretilen peynirlerden örnekler alınmıştır. Yapısal özellikler temel alınarak yapılan analizler sonucunda; izole edilen laktik asit bakterileri, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus collinoides, Lactobacillus johnsonii, Lactococcus lactis subsp. cremoris, Lactobacillus mali, Lactobacillus minor, Lactobacillus oris, Lactobacillus parabuchneri, Lactobacillus reuteri, Lactobacillus sanfrancisco, Lactobacillus sharpeae, Lactobacillus suebicus, Lactobacillus vaginalis ve Lactobacillus viridescens olarak tanımlanmıştır.

Anahtar Kelimeler:

Kopanisti peyniri, laktik asit bakterileri, tanımlama

Identification of Lactic Acid Bacteria in the Fermentation of Kopanisti Cheese (Turkish with English Abstract)

Kopanisti cheese which is produced from whey curd is a kind of soft and salty fermented dairy product has strong odour with spicy taste and creamy structure. However, its process shows local differences and it is not produced on industrial basis. In this study it is aimed to follow the differences in the numbers of lactic acid bacteria, moulds and yeasts during fermentation and to identify the lactic acid bacteria which play role in fermentation of Kopanisti cheese. Additionally in order to determine the microbial quality of end products microbiological analyses given in Turkish Food Codex were carried out. Samples were taken from the products, at 0, 1, 7, 14, 21, 28 days of fermentation, which produced at a private small local plant in Çeşme and in our laboratory batch. Isolates were named as Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus collinoides, Lactobacillus johnsonii,Lactococcuslactis subsp. cremoris, Lactobacillus mali, Lactobacillus minor, Lactobacillus oris, Lactobacillus parabuchneri, Lactobacillus reuteri, Lactobacillus sanfrancisco, Lactobacillus sharpeae, Lactobacillus suebicus, Lactobacillus vaginalisand Lactobacillus viridescenson the basis of phenotypic identification.

Keywords:

Kopanisti cheese, lactic acid bacteria, identification ,

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