Microbiological quality of artisanal Sepet cheese. (21st April 2014)

• Record Type: Journal Article
• Authors: Ercan, Duygu; Korel, Figen; Orşahin, Hande
• Is Part Of: International journal of dairy technology. Volume 67:Number 3(2014:Aug.)
• Page Start: 384
• Page End: 393
• Publication Date: 2014-04-21
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12125
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt12125-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Microbial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive <italic>Staphylococcus aureus</italic> counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6–8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to <italic>Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans</italic> and <italic>Enterococcus faceium</italic>. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.</p> </abstract>