Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

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Bostan K., Unver Alcay A., Yalçin S., Eren Vapur U., NİZAMLIOĞLU M.

Food Science and Biotechnology, vol.26, no.6, pp.1625-1632, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 6
  • Publication Date: 2017
  • Doi Number: 10.1007/s10068-017-0222-z
  • Journal Name: Food Science and Biotechnology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1625-1632
  • Keywords: Cone, Cone yoghurt, Lactic flora, RT-PCR
  • Istanbul Gelisim University Affiliated: Yes

Abstract

Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. Streptococcus salivarius subsp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) were obtained from both cones and yoghurts. Among the isolates, L. plantarum was frequently isolated except for these two bacteria (S. thermophilus and L. bulgaricus). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and S. thermophilus, and L. bulgaricus in cone yoghurt originates from the pine cones.