Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

Volume: 43 Number: 3 September 1, 2006
Oğuz Gürsoy , Özer Kınık
EN TR

Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri

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Anahtar Kelimeler

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References

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  2. Arizcun, C., Barcina, Y., Torre, P., 1997. Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazabal cheese. Int. J. Food Microbiol. 38: 17-24.
  3. Beresford, T.P., 2003. Non-starter lactic acid bacteria (NSLAB) and cheese quality. Dairy Processing: Improving Quality, Edited by G. Smit, CRC Pres, Woodhead Publishing Limited, England, 448-469p.
  4. Buchanan, R.E, Gibbons, N.E., 1974. Bergey’s manuel of determinative bacteriology. Waver’y Press, Inc., Mt. Royal and Guilford Aves. Baltimores, Md., U.S.A., 21202, 1268p.
  5. Centeno, J.A., Menendez, S., Rodriguez-Otero, J.L., 1996. Main microbial flora present as natural starters in Cebreiro raw-cow’s milk cheese (Nortwest Spain). Int. J. Food Microbiol. 33: 307-313.
  6. Centeno, J.A., Menendez, S., Hermida, Ma., Rodriguez-Otero, J.L., 1997. Effects of the addion of Enterococcus faecalis in Cebreiro cheese manufacture. Int. J. Food Microbiol. 48: 97-111.
  7. Çıtak, S., Yücel, N., Orhan, S., 2004. Antibiotic resistance and incidence of Enterococcus species in Turkish white cheese. Int. J. Dairy Technol. 57(1): 27- 31.
  8. Durlu-Ozkaya, F., Xanthopoulus, V., Tunail, N., Litopoulou-Tzanetaki, E., 2001. Technologically important properties of lactic acid bacteria isolates from Beyaz cheese from raw ewe’s milk. J. Appl. Microbiol. 91: 861-870.
  9. El Soda, M., 2002. Selection of Enterococcus faecium strains for Egyptian cheesemaking. Presentations: Enterococci in Foods: Functional and Safety Aspects, European Commission Project FAIR-CT97-3078, 30-31 May 2002, Berlin, Germany.
  10. Franz, C.M.A.P., Holzapfel, W.H., Stiles, M.E., 1999. Enterococci at the crossroads of food safety. Int. J. Food Microbiology, 47: 1-24.
APA
Gürsoy, O., & Kınık, Ö. (2006). Peynir Teknolojisinde Enterokoklar –I: Biyokimyasal Özellikleri ve Peynir Teknolojisindeki Önemleri. Journal of Agriculture Faculty of Ege University, 43(3), 79-90. https://izlik.org/JA44BK53DL