Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk.
OBJECTIVE
The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties.


RESULTS
Seventy-seven lactic acid bacteria isolated from Beyaz, a Turkish white-brined cheese made from raw ewes' milk without any starter, were classified by phenotypic criteria and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of whole-cell proteins. Whole cells of Lactococcus lactis subsp. lactis and enterococci showed lipolytic and proteolytic activities. Strains were found that differed in terms of their acidifying and caseinolytic activity. Most of the enterococci isolates showed tyrosine decarboxylase activity; moreover, lactobacilli exhibited weak antibacterial activities against foodborne pathogens.


CONCLUSIONS
Strains of lactic acid bacteria with interesting biotechnologically important properties may be found in Beyaz cheese.


CONCLUSIONS
Lactic acid bacteria isolates with interesting biotechnological profiles may influence the quality and variety of dairy products, if they are used as starters, and their cheese-making characteristics seem promising.
Durlu-Ozkaya
F
F
Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey.
Xanthopoulos
V
V
Tunail
N
N
Litopoulou-Tzanetaki
E
E
D000818:Animals; D001426:Bacterial Proteins / Q000737:chemistry; D015373:Bacterial Typing Techniques; D001709:Biotechnology / Q000379:methods; D002611:Cheese / Q000382:microbiology*; D004591:Electrophoresis, Polyacrylamide Gel; D016983:Enterococcus / Q000145:classification* / Q000201:enzymology; D007778:Lactobacillus / Q000145:classification* / Q000201:enzymology; D013294:Lactococcus lactis / Q000145:classification* / Q000201:enzymology; D008892:Milk / Q000382:microbiology*; D010641:Phenotype; D012756:Sheep
D001426:Bacterial Proteins