Determination of starter culture properties of lactic acid bacteria isolated from cheese
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CitationTurhan, İ., Öner, Z. (2013). Determination of starter culture properties of lactic acid bacteria isolated from cheese. GIDA The Journal of Food. 39. 1, 9-15.
In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, API and FTIR spectroscopy methods were determined. Proteolytic activity, acidification and decarboxylase activity were analyzed as starter culture properties for 22 Lactococcus sp., 36 Enterococcus sp. and 25 Lactobacillus sp. of 83 LAB. 18 isolates could decrease pH to less than six in 6 hours, 38 isolates indicated lower than 20 μg tyrosin/ml proteolytic activity and also 42 isolates indicated no decarboxylase activity. These isolates are thought to be the appropriate starter culture for cheese industry.