Araştırma Makalesi
Yıl 2018,
Cilt: 3 Sayı: 1, 15 - 19, 31.05.2018
Öz
Geleneksel |
Anahtar Kelimeler
Laktik asit bakterileri geleneksel süt ürünleri geleneksel starter kültürler; ticari starter kültürler
Kaynakça
- [1] Özdemir, S., Çelik, Ş., Özdemir C., Sert S., 1998. Diyarbakır’ın Karacadağ Yöresinde Mahalli Olarak Yapılan Örgü Peynirinin Mikrobiyolojik ve Kimyasal Özellikleri. V. Süt ve Süt Ürünleri Sempozyumu. 21-22 Mayıs, 1998. Tekirdağ. [2] Türkoğlu, H., Ceylan, Z. G., Dayisoylu, K. S., 2003. The Microbiological and Chemical Quality of Örgü Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2 (2): 92–94. [3] Metin, M., 2001. Süt Teknolojisi. E. Ü. Mühendislik Fakültesi yayınları no: 33, 802s, İzmir. [4] Caridi, A., 2003. Identification and First Characterisation of Lactic Acid Bacteria Isolated from Artisanal Ovine Cheese Perorino del Poro. Int. J. Dairy Tech. 56:105-110. [5] Çelik, Ş., Durmaz, H., Uysal, Ş., Şenocak, G. 2008. Dil Peyniri Üretiminde Doğal Termofilik Peyniraltı Suyu Kültürünün Kullanım Olanağının Araştırılması, TUBİTAK TOVAG 107O274 nolu proje raporu [6] Güler, F., Özçelik, F., 2017. An Adaptation Strategy To Improve The Proteolytic Activities Of Lactic Acid Bacteria Isolated From Pickles. The Journal of Food., 42 (5): 561-567. [7] Bakırcı, F., Köse, E., 2017. Ekşi Hamurlardan Laktik Asit Bakterileri ve Mayaların İzolasyonu ve Tanımlanması. Akademik Gıda 15(2) 149-154. [8] Ayad, E. H. E., Verhaul, A., Bruinenberg, P., Wouters, J. T. M., Smit, G., 2003. Starter Culture Development for Improving the Flavour of Proosdij-Type Cheese. Int. Dairy J., 13:159-168. [9] Ballesteros, C., Poveda, J. M., Gonzales-Vinas, M. A., Cabezas, L. 2006. Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses. Food Control, 17: 249-255. [10] Limosowtin, G. K. Y., Powell, I. B., Parente, E. 1996. Types of Starter Cultures. In: Dairy Starter Cultures (Ed. by Cogan, T. M., Accolas, J. P.). VCH Publishers, Inc., New York, USA. [11] Gobbetti, M., Morea, M., Baruzzi, F. Corbo, M.R., Matarante, A., Considine, T., Di Cagno, R., Guinee, T., Fox, P. F., 2002. Microbiological, Compositional, Biochemical and Textural Characterisation of Caciocavallo Pugliese Cheese During Ripening. Int. Dairy J., 12:511-523. [12] Parente, E., Cogan, T. M., 2004. Starter Cultures: General Aspects. In: Cheese Chemistry, Physics and Microbiology (Ed. Fox ve McSweeney), Elsevier Academic Press, 123-142, London, UK. [13] Mannu, L., Riu, G., Comunian, R., Fozzi, M.C., Scintu, M.F., 2002. A Preliminary Study of Lactic Acid Bacteria in Whey Starter Culture and Industrial Pecorino Sardo Ewes’ Milk Cheese: PCR-identification and Evolution During Ripening. International Dairy Journal, 12(1):17-26. [14] Accolas, J. P., Auclair, J. 1983. Thermophilic lactic starters. Irish J. Food Sci. Tech., 7: 27-38. [15] Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., Smit, G., 2002. Microbes from Raw Milk for Fermented Dairy Products. Int. Dairy J. 12: 91-109. [16] Cogan, T. M., Barbosa, M., Beuvier, E., Bianchi-Salvadori, B., Cocconcelli, P. S., Fernandes, I., Gomez, J., Gomez, R., Kalantzopoulus, G., Ledda, A., Medina, M., Rea, M. C., Rodriguez, E., 1997. Characterisation of the Lactic Acid Bacteria in Artisanal Dairy Products. J. Dairy Res., 64:409-421. [17] Addeo, F., Coppola, S., 1983. Technological and Microbiological Aspects of the Manufacture of Mozzarella and Ricotta Cheese from Water-buffalo Milk. II Latte 8:706-723. [18] Coppola, S., Parente, E., Dumontet, E. S., La Peccerella, A., 1988. The Microflora of Natural Whey Cultures Utilized as Starters in the Manufacture of Mozzarella Cheese from Water-Buffalo Milk. Le Lait, 68:295-310. [19] Oberg, C. J., Wang, A., Moyes, L.V., Brown, R. J., Richardson, G. H., 1991. Effects of Proteolitic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese. J. Dairy Sci., 74:389-397. [20] Morea, M., Baruzzi, F., Cappa, F., Cocconcelli, P. S., 1998. Molecular Characterization of the Lactobacillus Community in Traditional Processing of Mozzarella Cheese. Int. J. Food Microbiol., 43:53-60. [21] Bouton, Y., Guyot, P., Grappin, R., 1998. Preliminary Characterization of Microflora of Comte Cheese. Journal of Applied Microbiology., 85: 123-131. [22] Şahintürk, M. ve Öner, Z. 2017. Isparta'da Üretilen Eşek Sütünün Kimyasal Ve Mikrobiyolojik Özelliklerinin Belirlenmesi. The Journal Of Food. 42 (4): 348-354. [23] Kıvanç M. ve Kovancı P., 2017. Fermente Gıdalardan İzole Edilen Laktik Asit Bakterilerinin Antifungal Aktivitesinin Belirlenmesi. The Journal Of Food. 42 (5): 477-484. [24] Gomez, M. J., Rodriguez, E., Gaya, P., Nunez, M., Medina, M., 1999. Characteristics of Manchego Cheese Manufactured from Raw and Pasteurised Ovine Milk and With Defined Strain or Commercial Mixed Strain Starter Cultures. J. Dairy Sci., 82:2300-2307. [25] Çelik, Ş., Erdoğan, A., Gürses, M. 2005. Geleneksel Taze Örgü Peynirinden İzole Edilen Laktik Asit Bakterilerinin Tanımlanması. GAP IV. Tarım Kongresi. 21-23 Eylül 2005, Şanlıurfa. [26] Madrau, M. A., Mangia, N. P., Murgia, M. A., Sana, M. G., Grau, G., Leccis, L., Caredda, M., Deiana, P. 2006. Employment of aoutochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening. Int. Dairy J. 16: 876-885. [27] Torres-Llanez, M. J., Vallejo_Cordoba, B., Diaz-Cinco, M. E., Mozarro-Manzano, M. A., Gonzalez-Cordova, A. F. 2006. Characterization of natural microflora of artisanal Mexican Fresco cheese. Food Control. 17: 683-690. [28] Reinheimer, J. A., Quiberoni, A., Tailliez, P., Binetti, A. G., Suárez, V. B., 1996. The Lactic Acid Microflora of Natural Whey Starters Used in Argentina for Hard Cheese Production. Int. Dairy J., 6:869-879. [29] Candioti, M. C., Hynes, E., Quiberoni, A., Palma, S. B., Sabbag, N., Zalazar, C. A., 2002. Reggianito Argentino Cheese: Influence of Lactobacillus helveticus Starins Isolated from Natural Whey Cultures on Cheese Making and Ripening Process. Int. Dairy J. 12:923-931. [30] Hynes, E., Bergamini, C. V., Suarez, V. B., Zalazar, C. A., 2003. Proteolisis in Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus. J. Dairy Sci. 86: 3831-3840. [31] Perotti, M. C., Bernal, S. M., Meinardi, C. A., Candioti, M. C., Zalazar, C. A., 2005. Free Fatty Acid Profiles of Reggianito Argentino Cheese Produced with Different Starters. Int. Dairy J. 15:1150-1155. [32] Biçer, Y., Uçar, G., 2017. Lactic Acid Bacteria And İdentification With PCR-DGGE. International Journal of Biological Research, 5 (1) 22-25. [33] Perotti, M. C., Bernal, S. M., Meinardi, C. A., Candioti, M. C., Zalazar, C. A., 2004. Substitution of Natural Whey Starter by Mixed Strains of Lactobacillus helveticus in the Production of Reggianito Argentino Cheese. Int. J. Dairy Tech., 57:45-51. [34] Gerasi, E., Litopoulou-Tzanetaki, E., Tzenatakis, N., 2003. Microbiological Study of Manura, a Hard Cheese Made from Raw Ovine Milk in the Greek Island Sifnos. Int. J. Dairy Tech., 52:117-122.
Yıl 2018,
Cilt: 3 Sayı: 1, 15 - 19, 31.05.2018
Öz
Kaynakça
- [1] Özdemir, S., Çelik, Ş., Özdemir C., Sert S., 1998. Diyarbakır’ın Karacadağ Yöresinde Mahalli Olarak Yapılan Örgü Peynirinin Mikrobiyolojik ve Kimyasal Özellikleri. V. Süt ve Süt Ürünleri Sempozyumu. 21-22 Mayıs, 1998. Tekirdağ. [2] Türkoğlu, H., Ceylan, Z. G., Dayisoylu, K. S., 2003. The Microbiological and Chemical Quality of Örgü Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2 (2): 92–94. [3] Metin, M., 2001. Süt Teknolojisi. E. Ü. Mühendislik Fakültesi yayınları no: 33, 802s, İzmir. [4] Caridi, A., 2003. Identification and First Characterisation of Lactic Acid Bacteria Isolated from Artisanal Ovine Cheese Perorino del Poro. Int. J. Dairy Tech. 56:105-110. [5] Çelik, Ş., Durmaz, H., Uysal, Ş., Şenocak, G. 2008. Dil Peyniri Üretiminde Doğal Termofilik Peyniraltı Suyu Kültürünün Kullanım Olanağının Araştırılması, TUBİTAK TOVAG 107O274 nolu proje raporu [6] Güler, F., Özçelik, F., 2017. An Adaptation Strategy To Improve The Proteolytic Activities Of Lactic Acid Bacteria Isolated From Pickles. The Journal of Food., 42 (5): 561-567. [7] Bakırcı, F., Köse, E., 2017. Ekşi Hamurlardan Laktik Asit Bakterileri ve Mayaların İzolasyonu ve Tanımlanması. Akademik Gıda 15(2) 149-154. [8] Ayad, E. H. E., Verhaul, A., Bruinenberg, P., Wouters, J. T. M., Smit, G., 2003. Starter Culture Development for Improving the Flavour of Proosdij-Type Cheese. Int. Dairy J., 13:159-168. [9] Ballesteros, C., Poveda, J. M., Gonzales-Vinas, M. A., Cabezas, L. 2006. Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses. Food Control, 17: 249-255. [10] Limosowtin, G. K. Y., Powell, I. B., Parente, E. 1996. Types of Starter Cultures. In: Dairy Starter Cultures (Ed. by Cogan, T. M., Accolas, J. P.). VCH Publishers, Inc., New York, USA. [11] Gobbetti, M., Morea, M., Baruzzi, F. Corbo, M.R., Matarante, A., Considine, T., Di Cagno, R., Guinee, T., Fox, P. F., 2002. Microbiological, Compositional, Biochemical and Textural Characterisation of Caciocavallo Pugliese Cheese During Ripening. Int. Dairy J., 12:511-523. [12] Parente, E., Cogan, T. M., 2004. Starter Cultures: General Aspects. In: Cheese Chemistry, Physics and Microbiology (Ed. Fox ve McSweeney), Elsevier Academic Press, 123-142, London, UK. [13] Mannu, L., Riu, G., Comunian, R., Fozzi, M.C., Scintu, M.F., 2002. A Preliminary Study of Lactic Acid Bacteria in Whey Starter Culture and Industrial Pecorino Sardo Ewes’ Milk Cheese: PCR-identification and Evolution During Ripening. International Dairy Journal, 12(1):17-26. [14] Accolas, J. P., Auclair, J. 1983. Thermophilic lactic starters. Irish J. Food Sci. Tech., 7: 27-38. [15] Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., Smit, G., 2002. Microbes from Raw Milk for Fermented Dairy Products. Int. Dairy J. 12: 91-109. [16] Cogan, T. M., Barbosa, M., Beuvier, E., Bianchi-Salvadori, B., Cocconcelli, P. S., Fernandes, I., Gomez, J., Gomez, R., Kalantzopoulus, G., Ledda, A., Medina, M., Rea, M. C., Rodriguez, E., 1997. Characterisation of the Lactic Acid Bacteria in Artisanal Dairy Products. J. Dairy Res., 64:409-421. [17] Addeo, F., Coppola, S., 1983. Technological and Microbiological Aspects of the Manufacture of Mozzarella and Ricotta Cheese from Water-buffalo Milk. II Latte 8:706-723. [18] Coppola, S., Parente, E., Dumontet, E. S., La Peccerella, A., 1988. The Microflora of Natural Whey Cultures Utilized as Starters in the Manufacture of Mozzarella Cheese from Water-Buffalo Milk. Le Lait, 68:295-310. [19] Oberg, C. J., Wang, A., Moyes, L.V., Brown, R. J., Richardson, G. H., 1991. Effects of Proteolitic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese. J. Dairy Sci., 74:389-397. [20] Morea, M., Baruzzi, F., Cappa, F., Cocconcelli, P. S., 1998. Molecular Characterization of the Lactobacillus Community in Traditional Processing of Mozzarella Cheese. Int. J. Food Microbiol., 43:53-60. [21] Bouton, Y., Guyot, P., Grappin, R., 1998. Preliminary Characterization of Microflora of Comte Cheese. Journal of Applied Microbiology., 85: 123-131. [22] Şahintürk, M. ve Öner, Z. 2017. Isparta'da Üretilen Eşek Sütünün Kimyasal Ve Mikrobiyolojik Özelliklerinin Belirlenmesi. The Journal Of Food. 42 (4): 348-354. [23] Kıvanç M. ve Kovancı P., 2017. Fermente Gıdalardan İzole Edilen Laktik Asit Bakterilerinin Antifungal Aktivitesinin Belirlenmesi. The Journal Of Food. 42 (5): 477-484. [24] Gomez, M. J., Rodriguez, E., Gaya, P., Nunez, M., Medina, M., 1999. Characteristics of Manchego Cheese Manufactured from Raw and Pasteurised Ovine Milk and With Defined Strain or Commercial Mixed Strain Starter Cultures. J. Dairy Sci., 82:2300-2307. [25] Çelik, Ş., Erdoğan, A., Gürses, M. 2005. Geleneksel Taze Örgü Peynirinden İzole Edilen Laktik Asit Bakterilerinin Tanımlanması. GAP IV. Tarım Kongresi. 21-23 Eylül 2005, Şanlıurfa. [26] Madrau, M. A., Mangia, N. P., Murgia, M. A., Sana, M. G., Grau, G., Leccis, L., Caredda, M., Deiana, P. 2006. Employment of aoutochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening. Int. Dairy J. 16: 876-885. [27] Torres-Llanez, M. J., Vallejo_Cordoba, B., Diaz-Cinco, M. E., Mozarro-Manzano, M. A., Gonzalez-Cordova, A. F. 2006. Characterization of natural microflora of artisanal Mexican Fresco cheese. Food Control. 17: 683-690. [28] Reinheimer, J. A., Quiberoni, A., Tailliez, P., Binetti, A. G., Suárez, V. B., 1996. The Lactic Acid Microflora of Natural Whey Starters Used in Argentina for Hard Cheese Production. Int. Dairy J., 6:869-879. [29] Candioti, M. C., Hynes, E., Quiberoni, A., Palma, S. B., Sabbag, N., Zalazar, C. A., 2002. Reggianito Argentino Cheese: Influence of Lactobacillus helveticus Starins Isolated from Natural Whey Cultures on Cheese Making and Ripening Process. Int. Dairy J. 12:923-931. [30] Hynes, E., Bergamini, C. V., Suarez, V. B., Zalazar, C. A., 2003. Proteolisis in Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus. J. Dairy Sci. 86: 3831-3840. [31] Perotti, M. C., Bernal, S. M., Meinardi, C. A., Candioti, M. C., Zalazar, C. A., 2005. Free Fatty Acid Profiles of Reggianito Argentino Cheese Produced with Different Starters. Int. Dairy J. 15:1150-1155. [32] Biçer, Y., Uçar, G., 2017. Lactic Acid Bacteria And İdentification With PCR-DGGE. International Journal of Biological Research, 5 (1) 22-25. [33] Perotti, M. C., Bernal, S. M., Meinardi, C. A., Candioti, M. C., Zalazar, C. A., 2004. Substitution of Natural Whey Starter by Mixed Strains of Lactobacillus helveticus in the Production of Reggianito Argentino Cheese. Int. J. Dairy Tech., 57:45-51. [34] Gerasi, E., Litopoulou-Tzanetaki, E., Tzenatakis, N., 2003. Microbiological Study of Manura, a Hard Cheese Made from Raw Ovine Milk in the Greek Island Sifnos. Int. J. Dairy Tech., 52:117-122.
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Mayıs 2018 |
| Gönderilme Tarihi | 8 Ekim 2017 |
| Kabul Tarihi | 2 Mart 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 3 Sayı: 1 |
