Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region

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dc.authorid0000-0002-0197-0768en_US
dc.contributor.authorDemirci, Talha
dc.contributor.authorOraç, Aysun
dc.contributor.authorAktaş, Kübra
dc.contributor.authorDertli, Enes
dc.contributor.authorAkyol, İsmail
dc.contributor.authorAkın, Nihat
dc.date.accessioned2021-12-20T08:35:11Z
dc.date.available2021-12-20T08:35:11Z
dc.date.issued2021en_US
dc.departmentKMÜ, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractOur objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amplified with the PCR after direct DNA isolation from the cheese samples. Nine different species and five genera were determined by culturing, while 11 species were identified in the PCR-DGGE technique. This diversity revealed the uniqueness of artisanal cheese varieties. The dominant genera in all the cheese samples were composed of Enterococcus species. The culture-dependent method revealed five genera (Enterococcus, Bacillus, Lactococcus, Lactobacillus, Sphingomonas) while three genera (Enterococcus, Streptococcus, Lactococcus) were detected in the culture-independent method. It was concluded that combining the two methods is important for characterizing the whole microbiota of the Tulum cheese varieties produced in the Anamur region.en_US
dc.identifier.citationDemirci, T., Oraç, A., Aktaş, K., Dertli, E., Akyol, I., & Akın, N. (2021). Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of turkish artisanal tulum cheese produced in the anamur region. Journal of Dairy Research, doi:10.1017/S0022029921000765en_US
dc.identifier.doi10.1017/S0022029921000765
dc.identifier.issn0022-0299
dc.identifier.pmid34866558
dc.identifier.scopus2-s2.0-85121045585
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1017/S0022029921000765
dc.identifier.urihttps://hdl.handle.net/11492/5685
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorAktaş, Kübra
dc.language.isoen
dc.publisherCambridge University Pressen_US
dc.relation.journalJournal of Dairy Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectArtisanalen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectMicrobiotaen_US
dc.subjectRipeningen_US
dc.subjectTulum Cheeseen_US
dc.titleComparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur regionen_US
dc.typeArticle

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