Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5753
Full metadata record
DC FieldValueLanguage
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.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_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.authoridTR110179en_US
dc.institutionauthorErcan, Duygu-
dc.institutionauthorKorel, Figen-
dc.institutionauthorOrşahin, Hande-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume67en_US
dc.identifier.issue3en_US
dc.identifier.startpage384en_US
dc.identifier.endpage393en_US
dc.identifier.wosWOS:000340670300008en_US
dc.identifier.scopus2-s2.0-84904437271en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/1471-0307.12125-
dc.relation.doi10.1111/1471-0307.12125en_US
dc.coverage.doi10.1111/1471-0307.12125en_US
dc.identifier.scopusqualityQ2-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File Description SizeFormat 
5753.pdfMakale473.83 kBAdobe PDFThumbnail
View/Open
Show simple item record

CORE Recommender

SCOPUSTM   
Citations

4
checked on Oct 1, 2022

WEB OF SCIENCETM
Citations

4
checked on Oct 1, 2022

Page view(s)

94
checked on Oct 3, 2022

Download(s)

126
checked on Oct 3, 2022

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.