Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 3 vol. 4 2014-12-01 2014-12-01 LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY 238 242 EN Ziba Guley Ziba Guley Harun R. Uysal Harun R. Uysal Sevda Kilic Sevda Kilic The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontrolled conditions during its ripening. Lactic acid bacteria (LAB) isolated from 9 mature Konya Kuflu cheese samples were investigated using a combination of conventional biochemical tests, API test kits, and molecular approaches. For some isolates, different results were obtained according to the identification technique. The overall LAB profile of Konya Kuflu cheese samples revealed that Lactobacillus brevis, Lactobacillus paracasei/Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, and Enterococcus faecalis are the predominant species. In addition, 1 Pediococcus parvulus and 1 Enterococcus durans were also identified.
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