Biochemical Factors Influencing Autolysis Of Leuconostocs in Buffer

Orta ve daha yüksek oranda otolitik özelliğe sahip olan süt orjinli iki adet leukonostok susunun otolizine etki eden biyokimyasal faktörler tamponlanmış ortamda test edildi. Logoritmik büyüme fazının erken safhasında tampon ortamına alınan bakterilerin daha yüksek litik özelliğe sahip oldukları gözlendi. Asidik ve bazik ortamlarda aktivitenin azaldığı gözlenirken optimal aktivite için gerekli pH ortamının 6 ile 7 değerleri arasında olduğu saptandı. En uygun inkübasyon ısısı da yine leukonostok suşlarının optimal ürediği 30°C olarak belirlendi. Monovalan katyonlar otolizi aktive ederken, divalan katyonların ise inhibe ettiği saptandı

Anahtar Kelimeler:

Leukonostok, otoliz, biyokimyasal faktörler, peynir olgunlaşması

Biochemical Factors Influencing Autolysis Of Leuconostocs in Buffer

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