Determination of Lactic Acid Bacteria Properties as Starter Cultures Isolated from the Beyaz Cheese by Biochemical Methods

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In this study, 7 samples of white cheese which was manufactured from raw milk under laboratory conditions were used as an isolation material. 145 colonies were isolated from 7 cheese samples and biochemical identification methods and Gram-positive ID test kits were applied to the 77 strains. The isolates were determined as 25 Lactococcus spp., 22 Enterococcus spp. and 30 Lactobacillus spp. strains. Lactococcus spp. were identified 19 Lc. lactis spp. lactis and 4 Lc. lactis spp. cremoris. Among enterococi, 5 E. faecalis, 2 E. durans, 2 E. avium, 4 Pediococcus pentosaceus, 2 E. faecium and 1 E. solitorius were identified. Strains of Lactobacillus spp. were identified according to sugar fermentation tests 7 Lb. plantarum, 7 Lb. curvatus and 10 Lb. jensenii were identified. 14 strains of Gram-positive ID test kits applied could not be identified. These results show that, Lactobacillus spp. and Lactococcus spp. are the dominant flora in beyaz cheese. Acid production, proteolytic and decarboxylase activity, antibiotic susceptibility, organic acid production and aroma compounds were determined in 77 lactic acid bacteria. According to the results, selected 8 lactic acid bacteria are thought to be suitable starter culture in cheese industry.

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Beyaz cheese , Starter culture , Isolation , Identification

Journal Of Natural an‎d Applied Sciences

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Journal Of Natural an‎d Applied Sciences