Identification and Distribution of Lactic Acid Bacteria During the Ripening of Şavak Tulum Cheese

This study was undertaken to determine changes in the flora of lactic acid bacteria during the ripening of Şavak tulum cheese and to identify the major species playing an important role in the ripening process. Tulum cheese was produced from raw sheep milk using traditional methods and ripened in plastic containers at 4 °C for 90 days. Samples were taken on days 0, 15, 30, 60 and 90 and analyzed for isolation and identification of lactic acid bacteria. A total of 783 isolates of lactic acid bacteria were identified. The results indicated that, in general, lactic streptococci were predominant within the first month of ripening and, then, replaced by lactobacilli. It is concluded that Lactobacillus casei subsp. casei, Lactobacillus plantarum from the family Lactobacillaceae and Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. cremoris from the family Streptococcaceae were the predominant species among the isolates, indicating that these species may play a major role in the ripening of tulum cheese.

Identification and Distribution of Lactic Acid Bacteria During the Ripening of Şavak Tulum Cheese

This study was undertaken to determine changes in the flora of lactic acid bacteria during the ripening of Şavak tulum cheese and to identify the major species playing an important role in the ripening process. Tulum cheese was produced from raw sheep milk using traditional methods and ripened in plastic containers at 4 °C for 90 days. Samples were taken on days 0, 15, 30, 60 and 90 and analyzed for isolation and identification of lactic acid bacteria. A total of 783 isolates of lactic acid bacteria were identified. The results indicated that, in general, lactic streptococci were predominant within the first month of ripening and, then, replaced by lactobacilli. It is concluded that Lactobacillus casei subsp. casei, Lactobacillus plantarum from the family Lactobacillaceae and Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. cremoris from the family Streptococcaceae were the predominant species among the isolates, indicating that these species may play a major role in the ripening of tulum cheese.

___

  • Devlet İstatistik Enstitüsü. İmalat Sanayi: 1996 (III)-1997(III). T.C. Baflbakanlık, D.İ.E, Ankara. 1998.
  • Günefl, T., Albayrak, M.: AT Karflısında Türkiye Peynirlerinin Pazarlanmasında Ambalajlama Hizmetleri. II.Milli Süt Ürünleri Sempozyumu. Trakya Üniv., Zir. Fak. Yay. No: 125. 1991; 212- 237.
  • Tarım ve Köy İflleri Bakanlığı: Hayvancılık Kongresi. 4-5 Kasım. 1998.
  • Bostan, K.: Tulum Peynirlerinde Starter Kültür Kullanılabilirliği Üzerine Bir Arafltırma. Doktora Tezi. İstanbul Üniv. Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Anabilim Dalı, İstanbul. 1991.
  • Güven, M., Konar, A., Kleeberger, A.: İnek, koyun ve keçi sütlerinden üretilen ve deri tulumlarda olgunlafltırılan tulum peynirlerinin fiziksel, kimyasal ve duyusal özellikleri. Çukurova Üniv., Zir. Fak. Derg. 25. Kurulufl Yılı Özel Sayısı., 1995; 203- 218.
  • Kurt, A., Çağlar, A., Çakmakçı, S.: Erzincan tulum (flavak)
  • peynirinin mikrobiyolojik özellikleri üzerinde bir arafltırma. Turk. J. Vet. Anim. Sci., 1991; 16: 41-50.
  • Özalp, E., Kaymaz, fi., Akflehirli, E.: Erzincan tulum peynirlerinde enterotoksijenik Stafilokok‘lar ve Salmonella‘lar yönünden arafltırma. Ankara Üniv. Vet. Fak. Derg., 1978; 25: 55-61.
  • Patır, B., Atefl, G., Dinçoğlu, A.H., Kök, F.: Elazığ’da tüketime sunulan tulum peynirinin mikrobiyolojik ve kimyasal kalitesi ile laktik asit bakterileri üzerine arafltırmalar. Fırat Üniv. Sağlık Bil. Derg., 2000; 14: 75-83.
  • Karasoy, M.: Yurdumuz Peynirlerini Olgunlafltıran Mikroplar ve Enzimleri. Ankara Üniv. Vet. Fak. Yay. No: 67. Yeni Desen Matbaası, Ankara. 1955.
  • Bostan, K., Uğur, M., Çiftçioğlu, G.: Tulum peynirlerinde laktik asit bakterileri ve küf florası. İstanbul Üniv. Vet. Fak. Derg., 1992; 17: 111-118.
  • Sürmeli, G., Tunail, N., Köflker, O.: Laktik asit bakterilerinin izolasyonunda kullanılan besiyerlerinin karflılafltırılması üzerinde arafltırmalar. Gıda, 1982; 7: 3-9.
  • British Standards Institute: Methods of microbiological examination of milk products. supplement No: 1, British Standard 4285, London. 1970.
  • Harrigan, W.F., McCance, M.E.: Laboratory Methods in Food and Dairy Microbiology. Revised ed. pp. 362. UK. Academic Press, London. 1976.
  • Terzaghi, B.E., Sandine, W.E.: Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol., 1975; 29: 807-813.
  • Tekinflen, O.C., Atasever, M., Kelefl, A., Tekinflen, K.K.: Süt, Yoğurt, Tereyağı, Peynir Üretim ve Kontrol. Selçuk Üniv. Basımevi, Birinci basım, Konya. 2002.
  • Kosikowski, F.V.: Cheese and Fermented Milk Foods. 2nd Ed., Edwards Brothers Inc., Michigan. 1977.
  • Akyüz, N.: Erzincan (fiavak) tulum peynirinin yapılıflı ve bileflimi. Atatürk. Üniv. Zir. Fak. Derg., 1981; 12: 85-111.
  • Kurt, A., Öztek, L.: fiavak tulum peynirinin yapım tekniği üzerine arafltırmalar. Atatürk Üniv. Zir. Fak. Derg., 1984; 15: 65-77.
  • Sharpe, M.E., Fryer, T.F., Smith, D.G.: Identification of the Lactic Acid Bacteria. In: Gibbs, B.M. and. Skinner, F.A, Eds. Identification Methods for Microbiologists. The Soc. for Appl. Bacteriology Tech. Series No: 1, Part A. Academic Press, London. 1966.
  • Garvie, E.I.: Genus Leuconostoc. In: P.H.A. Sneath, N.S. Mair, M.E. Sharpe and J.G. Holt, Eds. Bergey’s Manual of Systematic Bacteriology Vol. 2, Eds. Williams and Wilkins, Baltimore, 1986; 1071-1075.
  • Garvie, E.I.: Genus Pediococcus. In: P.H.A. Sneath, N.S. Mair, M.E. Sharpe and J.G. Holt, Eds. Bergey’s Manual of Systematic Bacteriology Vol. 2, Eds. Williams and Wilkins, Baltimore, 1986; 1075-1079.
  • Hardie, J.M.: Genus Streptococcus. In: P.H.A. Sneath, N.S. Mair, M.E. Sharpe and J.G. Holt, Eds. Bergey’s Manual of Systematic Bacteriology Vol. 2, Eds. Williams and Wilkins, Baltimore, 1986; 1043-1068.
  • Hardie, J. M.: Other Streptococci. In: P.H.A. Sneath, N.S. Mair, M.E. Sharpe and J.G. Holt, Eds. Bergey’s Manual of Systematic Bacteriology Vol. 2, Eds. Williams and Wilkins, Baltimore, 1986; 1068-1071.
  • Man, J.C.de., Ragosa, M., Sharpe, M.E.: A medium for the cultivation of lactobacilli. J. App. Bact., 1960; 23: 130-135.
  • Atefl, G., Patır, B.: Starter kültürlü tulum peynirlerinin olgunlaflmaları sırasında duyusal, kimyasal ve mikrobiyolojik niteliklerinde meydana gelen değiflimler üzerine arafltırmalar. Fırat Üniv. Sağlık Bil. Derg., 2001; 15: 45-56.
  • Lopez-Diaz, T.M., Alonso, C., Roman, C., Garcia-Lopez, M.L., Moreno, B.: Lactic acid bacteria isolated from a hand-made blue cheese. Food Microbiol., 2000; 17: 23-32.
  • Devoyed, J.J.: Microbial flora of Roquefort cheese. IV. Enteroccoci. Lait, 1969; 49: 637-650.
  • Gonzalez-Crespo, J., Mas, M.: Use of wild strain starter cultures in manufacture of pressed curd goat cheese from pasteurized milk. Alimentaria., 1993; 243: 51-53.
  • Centeno, J.A., Menendez, S., Hermida, M., Rodriquez Otero, J. L.: Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture . Int. J. Food Microbiol., 1999; 48: 97-111.
  • Gardiner, G.E., Ross, R.P., Wallace, J.M., Scanlan, F.P., Jagers, P.P.J.M., Fitzgerald, G.F., Collins, J.K., Stanton, C.: Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese. J. Agr. Food Chem., 1999; 47: 4907-4916.