Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-26T17:57:37.089Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region

Published online by Cambridge University Press:  06 December 2021

Talha Demirci ,
Aysun Oraç ,
Kübra Aktaş ,
Enes Dertli ,
Ismail Akyol  and
Nihat Akın
Talha Demirci
Affiliation:
Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
Aysun Oraç*
Affiliation:
Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
Kübra Aktaş
Affiliation:
Department of Gastronomy and Culinary Arts, School of Applied Sciences, Karamanoglu; Mehmetbey University, Karaman, Turkey
Enes Dertli
Affiliation:
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
Ismail Akyol
Affiliation:
Department of Biometry and Genetics, Faculty of Agriculture, Ankara University, Ankara, Turkey
Nihat Akın
Affiliation:
Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
*
Author for correspondence: Aysun Oraç, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amplified with the PCR after direct DNA isolation from the cheese samples. Nine different species and five genera were determined by culturing, while 11 species were identified in the PCR-DGGE technique. This diversity revealed the uniqueness of artisanal cheese varieties. The dominant genera in all the cheese samples were composed of Enterococcus species. The culture-dependent method revealed five genera (Enterococcus,Bacillus,Lactococcus,Lactobacillus, Sphingomonas) while three genera (Enterococcus, Streptococcus, Lactococcus) were detected in the culture-independent method. It was concluded that combining the two methods is important for characterizing the whole microbiota of the Tulum cheese varieties produced in the Anamur region.

Keywords

Artisanallactic acid bacteriamicrobiotaripeningTulum cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 4 , November 2021 , pp. 445 - 451
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abriouel, H, Martín-Platero, A, Maqueda, M, Valdivia, E and Martínez-Bueno, M (2008) Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. International Journal of Food Microbiology 127, 200–208.10.1016/j.ijfoodmicro.2008.07.004CrossRefGoogle Scholar
Arcuri, EF, El Sheikha, AF, Rychlik, T, Piro-Métayer, I and Montet, D (2013) Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR-DGGE: preliminary application to traditional Minas cheese. Food Control 30, 1–6.10.1016/j.foodcont.2012.07.007CrossRefGoogle Scholar
Bonetta, S, Bonetta, S, Carraro, E, Rantsiou, K and Cocolin, L (2008) Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE. Food Microbiology 25, 786–792.10.1016/j.fm.2008.04.013CrossRefGoogle ScholarPubMed
Çakır, Y (2012) The influence of Nigella (Nigella sativa L.) on some quality characteristics of Erzincan tulum cheese (Msc thesis). Atatürk University.Google Scholar
Delgado, S, Rachid, CTCC, Fernández, E, Rychlik, T, Alegría, Á, Peixoto, RS and Mayo, B (2013) Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing. Food Microbiology 36, 103–111.10.1016/j.fm.2013.04.015CrossRefGoogle ScholarPubMed
Fortina, MG, Ricci, G and Borgo, F (2009) A study of lactose metabolism in Lactococcus garvieae reveals a genetic marker for distinguishing between dairy and fish biotypes. Journal of Food Protection 72, 1248–1254.10.4315/0362-028X-72.6.1248CrossRefGoogle ScholarPubMed
Foulquié Moreno, MR, Sarantinopoulos, P, Tsakalidou, E and De Vuyst, L (2006) The role and application of enterococci in food and health. International Journal of Food Microbiology 106, 1–24.10.1016/j.ijfoodmicro.2005.06.026CrossRefGoogle ScholarPubMed
Franciosi, E, Settanni, L, Cavazza, A and Poznanski, E (2009) Biodiversity and technological potential of wild lactic acid bacteria from raw cows’ milk. International Dairy Journal 19, 3–11.10.1016/j.idairyj.2008.07.008CrossRefGoogle Scholar
Giannino, ML, Marzotto, M, Dellaglio, F and Feligini, M (2009) Study of microbial diversity in raw milk and fresh curd used for fontina cheese production by culture-independent methods. International Journal of Food Microbiology 130, 188–195.10.1016/j.ijfoodmicro.2009.01.022CrossRefGoogle ScholarPubMed
Güven, M and Konar, A (1994) Physical, chemical and sensory properties of tulum cheese produced from cow's milk and matured in different materials. Gıda 19, 179–185.Google Scholar
Hayaloglu, AA, Cakmakci, S, Brechany, EY, Deegan, KC and McSweeney, PLH (2007) Microbiology, biochemistry, and volatile composition of tulum cheese ripened in goat's skin or plastic bags. Journal of Dairy Science 90, 1102–1121.10.3168/jds.S0022-0302(07)71597-7CrossRefGoogle ScholarPubMed
Helmark, S, Hansen, ME, Jelle, B, Sørensen, KI and Jensen, PR (2004) Transformation of Leuconostoc carnosum 4010 and evidence for natural competence of the organism. Applied and Environmental Microbiology 70, 3695–3699.10.1128/AEM.70.6.3695-3699.2004CrossRefGoogle ScholarPubMed
Kaminarides, SE, Anifantakis, EM and Alichanidis, E (1990) Ripening changes in Kopanisti cheese. Journal of Dairy Research 57, 271–279.10.1017/S0022029900026893CrossRefGoogle Scholar
Kirk, S and Sawyer, R (1991) Pearson's Composition and Analysis of Foods. England: Addison Wesley Longman Ltd.Google Scholar
Mangia, NP, Fancello, F and Deiana, P (2016) Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese. Journal of Applied Microbiology 120, 329–345.CrossRefGoogle ScholarPubMed
Montel, MC, Buchin, S, Mallet, A, Delbes-Paus, C, Vuitton, DA, Desmasures, N and Berthier, F (2014) Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 177, 136–154.10.1016/j.ijfoodmicro.2014.02.019CrossRefGoogle ScholarPubMed
Öksüztepe, G, Patir, B and Çalicioǧlu, M (2005) Identification and distribution of lactic acid bacteria during the ripening of şavak tulum cheese. Turkish Journal of Veterinary and Animal Sciences 29, 873–879.Google Scholar
Ozturkoglu Budak, S, Figge, MJ, Houbraken, J and de Vries, RP (2016) The diversity and evolution of microbiota in traditional Turkish Divle cave cheese during ripening. International Dairy Journal 58, 50–53.10.1016/j.idairyj.2015.09.011CrossRefGoogle Scholar
Öztürkoğlu, Ş (2014) Determination of some characteristics of Divle cave cheese (PhD thesis). Ankara University.Google Scholar
Pangallo, D, Šaková, N, Koreňová, J, Puškárová, A, Kraková, L, Valík, L and Kuchta, T (2014) Microbial diversity and dynamics during the production of May Bryndza cheese. International Journal of Food Microbiology 170, 38–43.10.1016/j.ijfoodmicro.2013.10.015CrossRefGoogle ScholarPubMed
Quigley, L, O'Sullivan, O, Beresford, TP, Ross, RP, Fitzgerald, GF and Cotter, PD (2011) Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese. International Journal of Food Microbiology 150, 81–94.CrossRefGoogle ScholarPubMed
Randazzo, CL, Vaughan, EE and Caggia, C (2006) Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analysis. International Journal of Food Microbiology 109, 1–8.10.1016/j.ijfoodmicro.2005.11.002CrossRefGoogle Scholar
Randazzo, CL, Caggia, C and Neviani, E (2009) Application of molecular approaches to study lactic acid bacteria in artisanal cheeses. Journal of Microbiological Methods 78, 1–9.CrossRefGoogle ScholarPubMed
Schlesser, JE, Schmidt, SJ and Speckman, R (1992) Characterization of chemical and physical changes in Camembert cheese during ripening. Journal of Dairy Science 75, 1753–1760g.10.3168/jds.S0022-0302(92)77934-XCrossRefGoogle Scholar
Yıldırım, H (2014) Investigation of the life of acid-adapted and non-adapted Salmonella during the ripening of traditional Şavak tulum cheese (MSc thesis). Tunceli University.Google Scholar
Supplementary material: PDF

Demirci et al. supplementary material

Demirci et al. supplementary material

Download Demirci et al. supplementary material(PDF)
PDF 122.5 KB