{"title":"从卡尔斯-卡沙尔奶酪乳清中分离出的嗜热乳酸菌的分离、鉴定和特征描述。","authors":"Şehriban Oğuz, Seval Andiç","doi":"10.1007/s10482-024-01982-w","DOIUrl":null,"url":null,"abstract":"<div><p>Kars Kashar cheese is an artisanal pasta-filata type cheese and geographically marked in Eastern Anatolia of Turkey. The aims of this research were to determine for the first time thermophilic lactic acid bacteria (LAB) of Kars Kashar cheese and characterize the technological properties of obtained isolates. In our research, a number of 15 samples of whey were collected from the different villages in Kars. These samples were incubated at 45 °C and used as the source material for isolating thermophilic LAB. A total of 250 colonies were isolated from thermophilic whey, and 217 of them were determined to be presumptive LAB based on their Gram staining and catalase test. A total of 170 isolates were characterized by their phenotypic properties and identified using the MALDI-TOF mass spectrometry method. Phenotypic identification of isolates displayed that <i>Enterococcus</i> and <i>Lactobacillus</i> were the predominant microbiota. According to MALDI-TOF MS identification, 89 isolates were identified as <i>Enterococcus</i> (52.35%), 57 isolates as <i>Lactobacillus</i> (33.53%), 23 isolates as <i>Streptococcus</i> (13.53%), and one isolate as <i>Lactococcus</i> (0.59%). All thermophilic LAB isolates were successfully identified to the species level and it has been observed that MALDI-TOF MS can be successfully used for the identification of selected LAB. The acidification and proteolytic activities of the isolated thermophilic LAB were examined, and the isolates designated for use as starter cultures were also genotypically defined.</p></div>","PeriodicalId":50746,"journal":{"name":"Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology","volume":"117 1","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Isolation, identification, and characterization of thermophilic lactic acid bacteria isolated from whey of Kars Kashar cheeses\",\"authors\":\"Şehriban Oğuz, Seval Andiç\",\"doi\":\"10.1007/s10482-024-01982-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Kars Kashar cheese is an artisanal pasta-filata type cheese and geographically marked in Eastern Anatolia of Turkey. The aims of this research were to determine for the first time thermophilic lactic acid bacteria (LAB) of Kars Kashar cheese and characterize the technological properties of obtained isolates. In our research, a number of 15 samples of whey were collected from the different villages in Kars. These samples were incubated at 45 °C and used as the source material for isolating thermophilic LAB. A total of 250 colonies were isolated from thermophilic whey, and 217 of them were determined to be presumptive LAB based on their Gram staining and catalase test. A total of 170 isolates were characterized by their phenotypic properties and identified using the MALDI-TOF mass spectrometry method. Phenotypic identification of isolates displayed that <i>Enterococcus</i> and <i>Lactobacillus</i> were the predominant microbiota. According to MALDI-TOF MS identification, 89 isolates were identified as <i>Enterococcus</i> (52.35%), 57 isolates as <i>Lactobacillus</i> (33.53%), 23 isolates as <i>Streptococcus</i> (13.53%), and one isolate as <i>Lactococcus</i> (0.59%). All thermophilic LAB isolates were successfully identified to the species level and it has been observed that MALDI-TOF MS can be successfully used for the identification of selected LAB. The acidification and proteolytic activities of the isolated thermophilic LAB were examined, and the isolates designated for use as starter cultures were also genotypically defined.</p></div>\",\"PeriodicalId\":50746,\"journal\":{\"name\":\"Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology\",\"volume\":\"117 1\",\"pages\":\"\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10482-024-01982-w\",\"RegionNum\":3,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology","FirstCategoryId":"99","ListUrlMain":"https://link.springer.com/article/10.1007/s10482-024-01982-w","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
Isolation, identification, and characterization of thermophilic lactic acid bacteria isolated from whey of Kars Kashar cheeses
Kars Kashar cheese is an artisanal pasta-filata type cheese and geographically marked in Eastern Anatolia of Turkey. The aims of this research were to determine for the first time thermophilic lactic acid bacteria (LAB) of Kars Kashar cheese and characterize the technological properties of obtained isolates. In our research, a number of 15 samples of whey were collected from the different villages in Kars. These samples were incubated at 45 °C and used as the source material for isolating thermophilic LAB. A total of 250 colonies were isolated from thermophilic whey, and 217 of them were determined to be presumptive LAB based on their Gram staining and catalase test. A total of 170 isolates were characterized by their phenotypic properties and identified using the MALDI-TOF mass spectrometry method. Phenotypic identification of isolates displayed that Enterococcus and Lactobacillus were the predominant microbiota. According to MALDI-TOF MS identification, 89 isolates were identified as Enterococcus (52.35%), 57 isolates as Lactobacillus (33.53%), 23 isolates as Streptococcus (13.53%), and one isolate as Lactococcus (0.59%). All thermophilic LAB isolates were successfully identified to the species level and it has been observed that MALDI-TOF MS can be successfully used for the identification of selected LAB. The acidification and proteolytic activities of the isolated thermophilic LAB were examined, and the isolates designated for use as starter cultures were also genotypically defined.
期刊介绍:
Antonie van Leeuwenhoek publishes papers on fundamental and applied aspects of microbiology. Topics of particular interest include: taxonomy, structure & development; biochemistry & molecular biology; physiology & metabolic studies; genetics; ecological studies; especially molecular ecology; marine microbiology; medical microbiology; molecular biological aspects of microbial pathogenesis and bioinformatics.