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dc.contributor.authorErcan, Duygu
dc.contributor.authorKorel, Figen
dc.contributor.authorOrşahin, Hande
dc.date.accessioned2017-06-13T08:54:47Z
dc.date.available2017-06-13T08:54:47Z
dc.date.issued2014-08
dc.identifier.citationErcan, D., Korel, F., and Orşahin, H. (2014). Microbiological quality of artisanal Sepet cheese. International Journal of Dairy Technology, 67(3), 384-393. doi:10.1111/1471-0307.12125en_US
dc.identifier.issn1364-727X
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12125
dc.identifier.urihttp://hdl.handle.net/11147/5753
dc.description.abstractMicrobial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive Staphylococcus aureus counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6-8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faceium. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.en_US
dc.description.sponsorshipIzmir Institute of Technology (2008-IYTE-17)en_US
dc.language.isoengen_US
dc.publisherWiley-Blackwellen_US
dc.relation.isversionof10.1111/1471-0307.12125en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectIdentificationen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectMicrobiological counten_US
dc.subjectSepet cheeseen_US
dc.titleMicrobiological quality of artisanal Sepet cheeseen_US
dc.typearticleen_US
dc.contributor.authorIDTR110179en_US
dc.contributor.iztechauthorErcan, Duygu
dc.contributor.iztechauthorKorel, Figen
dc.contributor.iztechauthorOrşahin, Hande
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume67en_US
dc.identifier.issue3en_US
dc.identifier.startpage384en_US
dc.identifier.endpage393en_US
dc.identifier.wosWOS:000340670300008
dc.identifier.scopusSCOPUS:2-s2.0-84904437271
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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