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Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes’ milk

Authors


E. Litopoulou-Tzanetaki Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 54006, Thessaloniki, Greece.

Abstract

Aims: The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties.

Methods and Results: Seventy-seven lactic acid bacteria isolated from Beyaz, a Turkish white-brined cheese made from raw ewes’ milk without any starter, were classified by phenotypic criteria and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of whole-cell proteins. Whole cells of Lactococcus lactis subsp. lactis and enterococci showed lipolytic and proteolytic activities. Strains were found that differed in terms of their acidifying and caseinolytic activity. Most of the enterococci isolates showed tyrosine decarboxylase activity; moreover, lactobacilli exhibited weak antibacterial activities against foodborne pathogens.

Conclusions: Strains of lactic acid bacteria with interesting biotechnologically important properties may be found in Beyaz cheese.

Significance and Impact of the Study: Lactic acid bacteria isolates with interesting biotechnological profiles may influence the quality and variety of dairy products, if they are used as starters, and their cheese-making characteristics seem promising.

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