Erzincan Tulum cheeses were produced from raw sheep milk with traditional homemade rennet as the unin-oculated(control)and inoculated with Penicillium roqueforti 41.The cheese was ripened at 4±1℃for 120 days.All...Erzincan Tulum cheeses were produced from raw sheep milk with traditional homemade rennet as the unin-oculated(control)and inoculated with Penicillium roqueforti 41.The cheese was ripened at 4±1℃for 120 days.All the cheese samples were drilled to achieve oxygenation during the last two stages of the ripening period.The microbiological and physicochemical properties,presence of mycotoxins and sensory characteristics of the Tulum cheeses,which were filled by pressing into the goat skin bags(called tulums)and plastic barrels,were investigated during the ripening period.The coliform bacteria count of the cheeses decreased,and Staphylococcus aureus was not detected(<2 log CFU/g)in the cheeses.The lowest and highest levels of penicillic acid(PA),roquefortine C and mycophenolic acid(MPA)in the cheeses during ripening ranged from 0.01 to 0.08,0.01-0.06 and ND-0.06 mg/kg,respectively.Patulin was not detected.It was concluded that the Tulum cheeses were safer in terms of the amount of patulin,PA,roquefortine C,and MPA than those previously reported in the literature.P.roqueforti counts considerably increased during the last two stages of ripening.A new variety of credible mouldy cheese can be manufactured using the P.roqueforti 41 strain.However,a drilling process is needed to provide oxygen for P.roqueforti 41 growth during ripening.展开更多
Tulum cheese is a traditional Turkish cheese ripened in goatskin or sheepskin and characterized by its rich microbial composition.In this study,150 bacterial isolates were obtained from tulum cheese samples collected ...Tulum cheese is a traditional Turkish cheese ripened in goatskin or sheepskin and characterized by its rich microbial composition.In this study,150 bacterial isolates were obtained from tulum cheese samples collected in Erzincan province to evaluate their probiotic potential and technological properties.Among these isolates,60(48 MRS,12 M17)were identified as Gram-positive,catalase-negative,and oxidase-negative.Forty-six nonhemolytic isolates were selected for further investigation.The strains exhibited variable resistance to simu-lated gastrointestinal conditions,and 21 of the 46(16 MRS,5 M17)were identified.Thirteen of the 21 isolates were found to have acidifying ability,and 10 of the 13 isolates were found to have antioxidant and antibacterial activity and antibiotic susceptibility.Biofilm analysis applied to the 10 isolates revealed that 8 isolates did not form biofilm.Of the eight isolates obtained,six had proteolytic activity,and five had beta-galactosidase activity in the API ZYM enzymatic activity assay applied to these isolates.16S rRNA gene sequence analysis identified the isolates as Lactiplantibacillus plantarum TCE 1,Lacticaseibacillus rhamnosus TCE 35,Lactiplantibacillus pentosus TCE 48,Loigolactobacillus coryniformis subsp torquens TCE 51,and Levilactobacillus brevis TCE 52.The results indicate that the local LAB strains isolated from traditional Erzincan tulum cheese have promising probiotic and tech-nological properties,and that these strains have the potential to be used as functional starter cultures in milk fermentation,contributing to food safety and quality.展开更多
Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process.In this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diver...Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process.In this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diversity in Tulum cheeses.The volatile organic compound(VOC)profile which contributes to sensory properties of the cheeses was determined via solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS/SPME)and correlated with the microbiota.In Tulum cheese samples,Lactobacillaceae(30,71%)phylum widely varied but Streptococcaceae(59,86%)was dominant.It mainly belongs to the four dominant genera of lactic acid bacteria(LAB)and includes Lactobacillus,Lactococcus,Streptococcus and Pediococcus.The bacterial diversity of TC5 sample was much higher than that of other samples.Moreover,several species of non-starter LAB were frequently detected.A total of 36 volatile compounds were identified including hydrocarbons(3),acids(13),alcohols(5),ketones(3),aldehydes(3),esters(8)and miscellaneous compound(1).Pentadecanoic acid,octadecanoic acid,tetradecanoic acid,octanoic acid,hexanoic acid were determined to be dominant in all cheese samples and to be related to microbial flora.Also,the sensory profiles of the samples were examined.The most popular TC6 did not contain 2-butanone and hexanal from the volatile organic compound(VOC)values,while in the most unpopular TC3,2-butanone(7.73%)and hexanal(5.95%)were found to be the highest.The outcome of this study will contribute to literature on bacterial diversity and aromatic profile of Tulum cheese which should be investigated in order to improve quality and safety.展开更多
基金the Atatürk University Research Fund for supporting this study(BAP Project No:2014/115).
文摘Erzincan Tulum cheeses were produced from raw sheep milk with traditional homemade rennet as the unin-oculated(control)and inoculated with Penicillium roqueforti 41.The cheese was ripened at 4±1℃for 120 days.All the cheese samples were drilled to achieve oxygenation during the last two stages of the ripening period.The microbiological and physicochemical properties,presence of mycotoxins and sensory characteristics of the Tulum cheeses,which were filled by pressing into the goat skin bags(called tulums)and plastic barrels,were investigated during the ripening period.The coliform bacteria count of the cheeses decreased,and Staphylococcus aureus was not detected(<2 log CFU/g)in the cheeses.The lowest and highest levels of penicillic acid(PA),roquefortine C and mycophenolic acid(MPA)in the cheeses during ripening ranged from 0.01 to 0.08,0.01-0.06 and ND-0.06 mg/kg,respectively.Patulin was not detected.It was concluded that the Tulum cheeses were safer in terms of the amount of patulin,PA,roquefortine C,and MPA than those previously reported in the literature.P.roqueforti counts considerably increased during the last two stages of ripening.A new variety of credible mouldy cheese can be manufactured using the P.roqueforti 41 strain.However,a drilling process is needed to provide oxygen for P.roqueforti 41 growth during ripening.
基金support for the present research was received from the Ataturk University Scientific Research Projects Coordination Commission[Grant Number:TDK-2022-11540].
文摘Tulum cheese is a traditional Turkish cheese ripened in goatskin or sheepskin and characterized by its rich microbial composition.In this study,150 bacterial isolates were obtained from tulum cheese samples collected in Erzincan province to evaluate their probiotic potential and technological properties.Among these isolates,60(48 MRS,12 M17)were identified as Gram-positive,catalase-negative,and oxidase-negative.Forty-six nonhemolytic isolates were selected for further investigation.The strains exhibited variable resistance to simu-lated gastrointestinal conditions,and 21 of the 46(16 MRS,5 M17)were identified.Thirteen of the 21 isolates were found to have acidifying ability,and 10 of the 13 isolates were found to have antioxidant and antibacterial activity and antibiotic susceptibility.Biofilm analysis applied to the 10 isolates revealed that 8 isolates did not form biofilm.Of the eight isolates obtained,six had proteolytic activity,and five had beta-galactosidase activity in the API ZYM enzymatic activity assay applied to these isolates.16S rRNA gene sequence analysis identified the isolates as Lactiplantibacillus plantarum TCE 1,Lacticaseibacillus rhamnosus TCE 35,Lactiplantibacillus pentosus TCE 48,Loigolactobacillus coryniformis subsp torquens TCE 51,and Levilactobacillus brevis TCE 52.The results indicate that the local LAB strains isolated from traditional Erzincan tulum cheese have promising probiotic and tech-nological properties,and that these strains have the potential to be used as functional starter cultures in milk fermentation,contributing to food safety and quality.
文摘Turkish artisanal Tulum cheese is a traditional raw milk cheese and starter cultures are not used for ripening process.In this study,16S rRNA amplicon-based sequencing approach was used for determining bacterial diversity in Tulum cheeses.The volatile organic compound(VOC)profile which contributes to sensory properties of the cheeses was determined via solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS/SPME)and correlated with the microbiota.In Tulum cheese samples,Lactobacillaceae(30,71%)phylum widely varied but Streptococcaceae(59,86%)was dominant.It mainly belongs to the four dominant genera of lactic acid bacteria(LAB)and includes Lactobacillus,Lactococcus,Streptococcus and Pediococcus.The bacterial diversity of TC5 sample was much higher than that of other samples.Moreover,several species of non-starter LAB were frequently detected.A total of 36 volatile compounds were identified including hydrocarbons(3),acids(13),alcohols(5),ketones(3),aldehydes(3),esters(8)and miscellaneous compound(1).Pentadecanoic acid,octadecanoic acid,tetradecanoic acid,octanoic acid,hexanoic acid were determined to be dominant in all cheese samples and to be related to microbial flora.Also,the sensory profiles of the samples were examined.The most popular TC6 did not contain 2-butanone and hexanal from the volatile organic compound(VOC)values,while in the most unpopular TC3,2-butanone(7.73%)and hexanal(5.95%)were found to be the highest.The outcome of this study will contribute to literature on bacterial diversity and aromatic profile of Tulum cheese which should be investigated in order to improve quality and safety.
