Molecular Characterization of Lactic Acid Bacteria in Cakmak Cheese, Kashar Cheese and Gruyere Cheese Produced by Traditional Methods in Kars Province and their Application as Starter Culture Molecular Characterization of Lactic Bacteria in Cheeses

İngilizce (OpenAlex)

The purpose of this study is to define the dominant lactic acid bacterial flora of Gruyere, Kashar and Cakmak cheeses produced in Kars province at the strain level and determine the strains with unique starter culture characteristics suitable for industrial production. Additionally, it is intended to utilize the starter cultures obtained in white cheese production. Seventy-five pieces of Cakmak, Gruyere and Kashar cheeses, produced using conventional procedures in small family-run businesses and dairy farms and marketized were used as materials. The isolates obtained from cheese were pre-identified bymorphological, phenotypic and biochemical methods. Molecular identification of isolates was realized by 16S rDNA sequencing analysis. Sequence analysis showed that 11 (31.42%) of the strains found were Enterococcus spp. and 4 (11.42%) were Lactococcus spp., 15 (42.89%) were Lactobacillus spp., 1 (2.85%) were Streptococcus spp., 3 (8.57%) were Leuconostoc spp. and 1 (2.85%) were Pedicoccus spp. The three most prevalent strains (Lactococcus lactis subsp. lactis, Lactobacillus paracasei and Lactobacillus plantarum), as determined by phenotypic and genotypic evaluations of the identified strains were utilized in the manufacturing of white cheese. Sensory evaluations on experimental cheeses revealed that those produced with pasteurized milk and starter culture are preferable in terms of taste, smell and external appearance. In line with the analysis results, it is believed that these three strains of lactic acid bacteria can be used as suitable starter cultures in the cheese industry.. KEYWORDS :Cheese, Lactic acid bacteria, Starter culture, Identification, Molecular characterization.