Derleme
BibTex RIS Kaynak Göster

PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER

Yıl 2019, Cilt: 44 Sayı: 6, 1174 - 1196, 06.10.2019
https://doi.org/10.15237/gida.GD19121

Öz

Ülkemizde ve dünyada üretilen sütün önemli bir kısmı
dayanıklı mamullere işlenmekte ve bu ürünler içerisinde peynir, önemli bir yer
tutmaktadır. Peynir, günümüzde çiğ ve/veya pastörize sütten yapılmaktadır. Çiğ
sütten üretilen peynirlerin tüketilmesi sonucunda çeşitli enfeksiyon ve
intoksikasyon riskleri bulunmaktadır. Bu nedenle endüstriyel olarak üretilen
peynirlerin çoğunda pastörize süt kullanılmaktadır. Pastörizasyon işlemi, süt
içerisinde bulunan ve ürünün kalitesini olumsuz yönde etkileyecek olan zararlı
ve patojen mikroorganizmalar gibi bozulma etmenlerini yok etmektedir. Bu işlem
ile peynir üretimi sırasında spontan asitlenmeyi ve peynirin olgunlaşmasını
sağlayan laktik asit bakterilerinin de büyük kısmı inaktive olmaktadır. Bu
nedenle alışılagelen ve arzu edilen tat ve aromada standart kalitede bir ürün
elde edebilmek için peynir üretiminde starter kültür kullanılması teknolojik
bir zorunluluktur. Bu derlemede, peynir üretiminde kullanılan starter kültürler
ve özellikleri hakkında bilgiler sunulmaktadır.

Destekleyen Kurum

Van Yüzüncü Yıl Üniversitesi

Proje Numarası

FDK-2019-7684

Teşekkür

Bu çalışma Şehriban Oğuz’un Van Yüzüncü Yıl Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen FDK-2019-7684 No’lu doktora tez çalışmasının bir bölümünü oluşmaktadır.

Kaynakça

  • Akan, E., Yerlikaya, O., Akpınar, A., Kınık, Ö., Uysal, H. R. (2016). Çiğ Süt Peynirlerinin Mikrobiyolojik Açıdan Yararları ve Yol Açtığı Riskler. Türkiye 12. Gıda Kongresi, 05-07 Ekim 2016, Edirne, Türkiye, 99 s.
  • Albayrak, Ç. B., (2017). Antifungal Aktivite Üreten Laktik Asit Bakterileri. ADÜ Ziraat Derg., 14(1): 79-85. Doi: 10.25308/aduziraat.295740.
  • Altieri, C., Ciuffreda, E., Di Maggio, B., Sinigaglia, M. (2017). Lactic Acid Bacteria as Starter Cultures. In: Starter Cultures in Food Production, Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 1-15.
  • Anonymous (2015). Türk Gıda Kodeksi. Peynir Tebliği (2015/6). Gıda, Tarım ve Hayvancılık Bakanlığı. 8 Şubat 2015 tarih ve 29261 sayılı Resmî Gazete, Ankara.
  • Anonymous (2017a). History of Cheese. www.idfa.org/news-views/media-kits/cheese/history-of-cheese (Accessed: 15/07/2017).
  • Anonymous (2018a). Find over 1800 Specialty Cheeses from 74 Countries in The World's Greatest Cheese Resource. www.cheese.com (Accessed: 15/06/2018).
  • Anonymous (2019a). Cultures and Starter Manufacture. https://dairyprocessinghandbook.com/chapter/cultures-and-starter-manufacture (Accessed: 17/04/2019).
  • Anonymous (2019b). Liyofilize Ürünlerin Validasyonu. https://acikders.ankara.edu.tr/pluginfile.php/70524/mod_resource/content/0/15.hafta.pdf (Erişim Tarihi: 06/06/2019).
  • Bachmann, H., Pronk, J. T., Kleerebezem, M., Teusink, B. (2015). Evolutionary Engineering to Enhance Starter Culture Performance in Food Fermentations. Curr. Opin. Biotechnol., 32: 1-7. Doi: /10.1016/j.copbio.2014.09.003.
  • Banjara, N., Suhr, M. J., Hallen-Adams, H. E. (2015). Diversity of Yeast and Mold Species from A Variety of Cheese Types. Curr. Microbiol., 70(6): 792-800. Doi: 10.1007/s00284-015-0790-1.
  • Bassi, D., Puglisi, E., Cocconcelli, P. S. (2015). Comparing Natural and Selected Starter Cultures in Meat and Cheese Fermentations. Curr. Opin. Food Sci., 2: 118-122. Doi: 10.1016/j.cofs.2015.03.002.
  • Bintsis, T. (2018). Lactic Acid Bacteria as Starter Cultures: An Update in Their Metabolism and Genetics. AIMS Microbiol., 4(4): 665–684. Doi: 10.3934/microbiol.2018.4.665.
  • Bintsis, T., Papademas, P. (2018). An Overview of The Cheesemaking Process. In: Global Cheesemaking Technology: Cheese Quality and Characteristics, Papademas, P., Bintsis, T. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 120-156.
  • Bioprox (2019). Cheemaking Technologies. www.bioprox.com/en/products/cheesemaking-technologies/ (Accessed: 30/04/2019).
  • Blaya, J., Barzideh, Z., LaPointe, G. (2018). Interaction of Starter Cultures and Nonstarter Lactic Acid Bacteria in The Cheese Environment. J. Dairy Sci., 101: 1-19. Doi: 10.3168/jds.2017-13345.
  • Bottari, B., Agrimonti, C., Gatti, M., Neviani, E., Marmiroli, N. (2013). Development of A Multiplex Real Time PCR to Detect Thermophilic Lactic Acid Bacteria in Natural Whey Starters. Int. J. Food Microbiol., 160(3): 290-297. Doi: 10.1016/j.ijfoodmicro.2012.10.011.
  • Budak, Ş. Ö., Koçak, C., Bron, P. A., De Vries, R. P. (2018). Role of Microbial Cultures and Enzymes During Cheese Production and Ripening. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, the USA, pp. 182-203.
  • Carminati, D., Giraffa, G., Zago, M., Marcó, M. B., Guglielmotti, D., Binetti, A. (2016). Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products. In: Biotechnology of Lactic Acid Bacteria. Novel Applications, Mozzi F., Raya, R. R., Vignolo, G. M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 191-208.
  • Castro, R. D., Oliveira, L. G., Sant’Anna, F. M., Luiz, L. M. P., Sandes, S. H. C., Silva, C. I. F., Silva, A. M., Nunes, A. C., Penna, C. F. A. M., Souza, M. R. (2016). Lactic Acid Microbiota Identification in Water, Raw Milk, Endogenous Starter Culture, and Fresh Minas Artisanal Cheese from The Campo Das Vertentes Region of Brazil During The Dry and Rainy Seasons. J. Dairy Sci., 99(8): 6086-6096. Doi: 10.3168/jds.2015-10579.
  • Cheng, L., Marinelli, L. J., Grosset, N., Fitz-Gibbon, S. T., Bowman, C. A., Dang, B. Q., Russell, D. A., Jacobs-Sera, D., Shi, B., Pellegrini, M., Miller, J. F., Gautier, M., Hatfull, G. F., Modlin, R. L. (2018). Complete Genomic Sequences of Propionibacterium Freudenreichii Phages from Swiss Cheese Reveal Greater Diversity than Cutibacterium (formerly Propionibacterium) Acnes Phages. BMC Microbiol., 18(1): 19. Doi: 10.1186/s12866-018-1159-y.
  • Chr. Hansen (2019). The Start of The Starter Cultures. www.chr-hansen.com/en/about-us/history#15 (Accessed: 17/05/2019).
  • Coloretti, F., Chiavari, C., Luise, D., Tofalo, R., Fasoli, G., Suzzi, G., Grazia, L. (2017). Detection and Identification of Yeasts in Natural Whey Starter for Parmigiano Reggiano Cheese-making. Int. Dairy J., 66: 13-17. Doi: 10.1016/j.idairyj.2016.10.013.
  • Conte, A., Lacivita, V., Esposto, D., Saccotelli, M. A., A Del Nobile, M. (2014). Patents on The Advances in Dairy Industry. Recent Patents on Engineering, 8(1): 41-49.
  • Corbo, M. R., Racioppo, A., Monacis, N., Speranza, B. (2017). Commercial Starters or Autochtonous Strains? That is the question. In: Starter Cultures in Food Production (1st Edition), Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 174-198.
  • Coulibaly, I., Kouassi, Kouassi, E. K., N’guessan, E., Destain, J., Béra, F., Thonart, P., (2018). Lyophilization (Drying Method) Cause Serious Damages to the Cell Viability of Lactic Acid Bacteria. Annul. Res. Rev. Biol., 24(4): 1-15. Doi: 10.9734/ARRB/2018/39265.
  • Cotter, P. D., Beresford, T. P. (2017). Microbiome Changes During Ripening. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 389-409.
  • Cuffia, F., Bergamini, C. V., Wolf, I. V., Hynes, E. R., Perotti, M. C. (2019). Influence of The Culture Preparation and The Addition of An Adjunct Culture on The Ripening Profiles of Hard Cheese. J. Dairy Res., 86(1): 120-128.
  • de LeBlanc, A. D. M., Luerce, T. D., Miyoshi, A., Azevedo, V., LeBlanc, J. G. (2018). Functional Food Biotechnology: The Use of Native and Genetically Engineered Lactic Acid Bacteria. In: Omics Technologies and Bio-Engineering Towards Improving Quality of Life, Volume 2, Academic Press, London, pp. 105-128.
  • de Melo Carvalho, T. (2018). Consistent Scale-Up of The Freeze-Drying Process, Doctoral Dissertation, Technical University of Denmark, Kongens Lyngby, Denmark, 135 p.
  • Demirgül, F., Sağdıç, O. (2017). Laktik Starter Kültür Üretim Teknolojisi. EJOSAT, 7: 27-37.
  • Dolci, P., Cocolin, L. S. (2017). Starter Strains and Adjunct Non-Starter Lactic Acid Bacteria (NSLAB) in Dairy Products. In: Microbiology in Dairy Processing: Challenges and Opportunities (1st Edition), Poltronieri, P. (Ed.), John Wiley & Sons Ltd and The Institute of Food Technologists, West Sussex, UK, pp. 177-189.
  • Domingos-Lopes, M. F. P., Stanton, C., Ross, P. R., Dapkevicius, M. L. E., Silva, C. C. G. (2017). Genetic Diversity, Safety and Technological Characterization of Lactic Acid Bacteria Isolated from Artisanal Pico Cheese. Food Microbiol., 63: 178-190. Doi: 10.1016/j.fm.2016.11.014.
  • Elmalı, G., Uylaşer, V. (2012). Geleneksel Gıdalarda Çeçil Peynirinin Üretimi ve Özellikleri. Uludag Üniv. Ziraat Fak. Derg., 26(1): 83-92.
  • Engels, W., Dusterhoft, E. M., Huppertz, T. (2017). Starter Cultures for Cheese Manufacture. In: Reference Module in Food Science, Elsevier, New York, the USA, pp. 1-4.
  • Eroğlu, E., Özcan, T. (2018). Sütün Enzimatik Koagülasyonu ve Peynir Üretiminde Bitkisel Pıhtılaştırıcılar. Bursa Uludag Üniv. Ziraat Fak. Derg., 32(2): 201-214.
  • Ertürkmen, P. (2014). Beyaz Peynir Üretimi için Starter Kültür İzolasyonu ve Bu Kültürlerin Peynirin Özellikleri Üzerine Etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Isparta, Türkiye, 107 s.
  • Fellows, P. J. (2017). Freeze Drying and Freeze Concentration. In: Food Processing Technology, Woodhead Publishing, Duxford, UK, pp. 929-945.
  • Fernández, M., Hudson, J. A., Korpela, R., de los Reyes-Gavilán, C. G. (2015). Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview. Bio. Med. Res. Int., 1-13. Doi: 10.1155/2015/412714.
  • Ferreira, A. A. (2016). Biodiversity of Lactic Acid Bacteria and Preserving by Freeze and Spray Drying of Lactobacillus plantarum from Marajó Cheese. Master Thesis, Universidade Federal de Viçosa, Minas Gerais, Brazil.
  • Foerst, P., Santivarangkna, C. (2015). Advances in Starter Culture Technology: Focus on Drying Processes. In: Advances in Fermented Foods and Beverages, Holzapfel, W. (Ed.), Woodhead Publishing, Cambridge, UK, pp. 249-270.
  • Fonseca, F., Cenard, S., Passot, S. (2015). Freeze-drying of Lactic Acid Bacteria. In: Cryopreservation and Freeze-Drying Protocols, Walker, J. M., Oldenhof, H. (Eds.), Springer, New York, the USA, pp. 477-488.
  • Fox, P. F., Cogan, T. M., Guinee, T. P. (2017b). Factors That Affect the Quality of Cheese. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 617-641.
  • Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2017a). Fundamentals of Cheese Science. 2nd Edition, Springer, New York, 799 p. ISBN: 978-1-4899-7679-6.
  • Fox, P. F., McSweeney, P. L. H. (2017). Overview of Cheese Manufacture. In: Fundamentals of Cheese Science (2nd Edition), Springer, New York, pp. 11-25.
  • Frantzen, C. A., Kot, W., Pedersen, T. B., Ardö, Y. M., Broadbent, J. R., Neve, H., Hansen, L. H., Bello F. D., Østlie, H. M., Kleppen, H. P., Vogensen, F. K., Holo, H. (2017). Genomic Characterization of Dairy Associated Leuconostoc species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures. Front Microbiol., 8: 132. Doi: 10.3389/fmicb.2017.00132.
  • Fröhlich-Wyder, M. T., Arias-Roth, E., Jakob, E. (2019). Cheese Yeasts. Yeasts, 36(3): 129-141. Doi: 10.1002/yea.3368.Gagnaire, V., Jardin, J., Rabah, H., Briard-Bion, V., Jan, G. (2015). Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance. PLoS One, 10(8): e0135780. Doi: 10.1371/journal.pone.0135780.
  • Gatti, M., Bottari, B., Lazzi, C., Neviani, E., Mucchetti, G. (2014). Invited Review: Microbial Evolution in Raw-Milk, Long-Ripened Cheeses Produced Using Undefined Natural Whey Starters. J. Dairy Sci., 97: 1-19. Doi: 10.3168/jds.2013-7187.
  • Giraffa, G., Zago, M., Carminati, D. (2018). Lactic Acid Bacteria Bacteriophages in Dairy Products: Problems and Solutions. In: Microbiology in Dairy Processing, John Wiley & Sons Ltd and The Institute of Food Technologists, West Sussex, UK, pp. 233-250.
  • Gobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., Fox, P. F. (2015). Pros and Cons for Using Non-starter Lactic Acid Bacteria (NSLAB) As Secondary/Adjunct Starters for Cheese Ripening. Trends Food Sci. Technol., 45(2): 167-178. Doi: 10.1016/j.tifs.2015.07.016.
  • Gobbetti, M., Di Cagno, R. (2017). Extra-hard varieties. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 809-828.
  • Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P.F., De Angelis, M. (2018a). Drivers That Establish and Assembly The Lactic Acid Bacteria Biota in Cheeses, Trends Food Sci. Technol., 78: 244-254. Doi: 10.1016/j.tifs.2018.06.010.
  • Gobbetti, M., Neviani, E., Fox, P. (2018b). The Cheeses of Italy: Science and Technology. 1st Edition, Springer International Publishing, Cham, Switzerland, 288 p. ISBN: 978-3-319-89854-4.
  • Gong, P., Zhang, L., Han, X., Shigwedha, N., Song, W., Yi, H., Du, M., Cao, C. (2014). Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review. Dry. Technol., 32(7): 793-800. Doi: 10.1080/07373937.2013.860458.
  • Guidone, A., Ricciardi, A., Romaniello, A., Bonomo, M. G., Morone, G., Zotta, T., Parente, E. (2016). Microbial Changes of Natural Milk Cultures for Mozzarella Cheese During Repeated Propagation Cycles. LWT-Food Sci. Technol., 65: 572-579. Doi: 10.1016/j.lwt.2015.08.031.
  • Gürsoy, A., Türkmen, N. (2018). Adjunct Cultures in Cheese Technology. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, Hershey PA, the USA, pp. 234-256.
  • Halkman, A. K., Taşkın, Y. (2001). Süt Ürünleri Endüstrisinde Starter Kültür. Gıda Mühendisliği Dergisi, 10: 13-18.
  • Hansen, E. B. (2014). Starter Cultures: Uses in the Food Industry. In: Encyclopedia of Food Microbiology (2nd Edition), Batt, C. A., Tortorello, M. L. (Chief Eds.), Volume 3, Academic Press, Amsterdam, 529-534 p. ISBN: 9780123847331.
  • Hayaloğlu, A., Özer, B. (2011). Peynir Biliminin Temelleri. Sidas Medya, İzmir, Türkiye, 643 s. ISBN: 0310182863.
  • Hayaloğlu, A. A. (2016). Cheese: Microbiology of Cheese. In: Reference Module in Food Sciences. Elsevier, New York, the USA, pp. 1–11. Doi: 10.1016/B978-0-08-100596-5.00675-2.
  • Hatti-Kaul, R., Chen, L., Dishisha, T., Enshasy, H. E. (2018). Lactic Acid Bacteria: From Starter Cultures to Producers of Chemicals. FEMS Microbiol. Lett., 365(20): fny 213. Doi: 10.1093/femsle/fny213.
  • Hayek, S. A., İbrahim, S. A. (2013). Current Limitations and Challenges with Lactic Acid Bacteria: A Review. Food Nutr. Sci., 4(11): 73-87. Doi: 10.4236/fns.2013.411A010.
  • Høier, E., Janzen, T., Rattray, F., Sørensen, K., Børsting, M. W., Brockmann, E., Johansen, E. (2010). The Production, Application and Action of Lactic Cheese Starter Cultures. In: Technology of Cheesemaking (2nd Edition), Law, A. B., Tamime, A. Y. (Eds.), Blackwell Publishing, the UK, pp. 166-189.
  • Irlinger, F., Layec, S., Helinck, S., Dugat-Bony, E. (2015). Cheese Rind Microbial Communities: Diversity, Composition and Origin. FEMS Microbiol Lett, 362: 1-11. Doi: 10.1093/femsle/fnu015.
  • Irlinger, F., Helinck, S., Jany, J. L. (2017). Secondary and Adjunct Cultures. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 273-300.
  • İrkin, R. (2017). Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda, 15(3): 308-314. Doi: 10.24323/akademik-gida.345276.
  • Johansen, P., Vindeløv, J., Arneborg, N., Brockmann, E. (2014). Development of Quantitative PCR and Metagenomics-Based Approaches for Strain Quantification of A Defined Mixed-Strain Starter Culture. Syst. Appl. Microbiol., 37(3): 186-193. Doi: 10.1016/j.syapm.2013.12.006.
  • Johnson, M. E. (2013). Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking. Microbiol Spectr., 1(1): CM-0004-2012. Doi: 10.1128/microbiolspec.CM-0004-2012.
  • Kamber, U. (2015). Traditional Turkey Cheeses and Their Classification. Van Vet. J., 26(3): 161-171.
  • Kandasamy, S., Kavitake, D., Shetty, P. H. (2018). Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods. In: Innovations in Technologies for Fermented Food and Beverage Industries, Panda S., Shetty P. (Eds.), Springer, Switzerland, pp. 25-52.
  • Kara, R., Akkaya, L. (2015). Afyon Tulum Peynirinin Mikrobiyolojik ve Fiziko-Kimyasal Özellikleri ile Laktik Asit Bakteri Dağılımlarının Belirlenmesi. Aku J. Sci. Eng. 15: 1-6. Doi: 10.5578/fmbd.8717.
  • Karabıyık, Ş., Erdoğmuş, S. (2019). Peynir Üretiminde Mikroorganizmaların Rolü ve Önemli Mikroorganizma Grupları. JRENS, 1: 35-45.
  • Karagül, M. S., Altuntaş, B. (2018) Liyofilizasyon: Genel Proses Değerlendirmesi. Etlik Vet. Mikrobiyol. Derg., 29(1): 62-69.
  • Kelleher, P., Murphy, J., Mahony, J., Van Sinderen, D. (2015). Next-Generation Sequencing as An Approach to Dairy Starter Selection. Dairy Sci. Technol., 95(5): 545-568. Doi: 10.1007/s13594-015-0227-4.
  • Kılıç, S., (2010). Süt mikrobiyolojisi. Sidas Medya, İzmir, 643.
  • Kılıç, S. (2014). Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir, Türkiye, s. 451.
  • Kırmacı, H. A., Hayaloğlu, A. A., Özer, H. B., Atasoy, A. F., Levent, O. (2015). Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk. Int. J. Food Prop., 18(9): 1915-1929. Doi: 10.1080/10942912.2014.942782.
  • Kiraz, Ş. (2018). Çorum Yöresinde Üretilen Geleneksel Kargı Tulum Peynirlerinin Bazı Bileşim Özelliklerinin Belirlenmesi. Hitit Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Çorum, Türkiye, 45 s.
  • Klaubauf, S., Segers, F. J. J. (2018). Research Tools and Methods for the Analysis of Microbiota in Dairy Products. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, Hershey PA, the USA, pp. 23-53.
  • Kongo, J. M. (2013). Lactic Acid Bacteria As Starter-Cultures for Cheese Processing: Past, Present and Future Developments. In: Lactic Acid Bacteria - R&D for Food, Health and Livestock Purposes, Intech, Rijeka, Croatia, pp. 3-22.
  • Ladero, V., Martín, M. C., Redruello, B., Mayo, B., Flórez, A. B., Fernández, M., Alvarez, M. A. (2015). Genetic and Functional Analysis of Biogenic Amine Production Capacity Among Starter and Non-starter Lactic Acid Bacteria Isolated from Artisanal Cheeses. Eur. Food Res. Technol., 241(3): 377-383. Doi: 10.1007/s00217-015-2469-z.
  • Levante, A., De Filippis, F., La Storia, A., Gatti, M., Neviani, E., Ercolini, D., Lazzi, C. (2017). Metabolic Gene-Targeted Monitoring of Non-Starter Lactic Acid Bacteria During Cheese Ripening. Int. J. Food Microbiol., 257: 276-284. Doi: 10.1016/j.ijfoodmicro.2017.07.002.
  • Linares, D. M., Gomez, C., Renes, E., Fresno, J. M., Tornadijo, M. E., Ross, R. P., Stanton, C. (2017). Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Front. Microbiol., 8: 1-11 (Article 846). Doi: 10.3389/fmicb.2017.00846.
  • Majcher, M. A., Myszka, K., Gracka, A., Grygier, A., Jeleń, H. H. (2017). Key Odorants of Lazur, a Polish Mold-Ripened Cheese. J. Agr. Food Chem., 66(10): 2443-2448. Doi: 10.1021/acs.jafc.6b04911.
  • Majhenič, A. Č., Matijašić, B. B., Trmčić, A., & Rogelj, I. (2014). Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses. In: Beneficial Microbes in Fermented and Functional Foods, Vittal, R. R., Aswathanarayan, J. B. (Eds.), CRC Press, Boca Raton, FL, the USA, pp. 34-53.
  • Malo, P. M., Urquhart, E. A. (2016). Fermented Foods: Use of Starter Cultures. In: Encyclopedia of Food and Health, Caballero, B., Finglas, Paul M., Toldrá, F. (Eds.), Academic Press, Waltham MA, the USA, pp. 681-685.
  • Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., Hutkins, R. (2017). Health Benefits of Fermented Foods: Microbiota and Beyond. Curr. Opin. Biotechnol., 44: 94-102. Doi: 10.1016/j.copbio.2016.11.010.
  • Metin, M. (2014). Süt Teknolojisi-Sütün Bileşimi ve İşlenmesi. Ege Üniversitesi Yayınları, İzmir, Türkiye, s. 802. ISBN: 978-975-483-279-2.
  • Montel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., Berthier, F. (2014). Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits. Int. J. Food Microbiol., 177: 136-154. Doi: 10.1016/j.ijfoodmicro.2014.02.019.
  • Moser, A., Berthoud, H., Eugster, E., Meile, L., Irmler, S. (2017). Detection and Enumeration of Lactobacillus helveticus in Dairy Products. Int. Dairy J., 68: 52-59. Doi: 10.1016/j.idairyj.2016.12.007.
  • Mullan, W. M. A. (2017). Microbiology of Starter Cultures. https://www.dairyscience.info/index.php/cheese-starters/49-cheese-starters.html (Accessed: 10 June, 2019).
  • Nasrollahi, S., Nasrollahi, A., Esmaeili, P., Kaviani, M., Shariati, M. A. (2016). A Short Review on Cheese Starters Cultures. Int. J. Pharm. Res. Allied Sci., 5(1): 18-20.
  • Ojala, T., Laine, P. K., Ahlroos, T., Tanskanen, J., Pitkänen, S., Salusjärvi, T., Kankainen, M., Tynkkynen, S., Paulin, L., Auvinen, P. (2017). Functional Genomics Provides Insights into The Role of Propionibacterium freudenreichii ssp. shermanii JS in Cheese Ripening. Int. J. Food Microbiol., 241: 39-48. Doi: 10.1016/j.ijfoodmicro.2016.09.022.
  • O’Sullivan, O., Cotter, P. D. (2017). Microbiota of Raw Milk and Raw Milk Cheeses. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 301-316.
  • Özer, E., Kesenkaş, H. (2012). Propiyonik Asit Bakterilerinin İzolasyonu ve Tanımlanması. Akademik Gıda, 10(1): 92-96.
  • Öztürk, S., Çakır, İ. (2015). Mikroorganizma Kültürlerinin Korunmasında Kullanılan Kurutma Yöntemleri. Akademik Gıda, 13(1): 94-100.
  • Öztürkcan, A., Acar, S. (2017). Yaygın Olarak Kullanılan Antimikrobiyal Gıda Katkı Maddeleri ile İlgili Genel Bir Değerlendirme. IGUSABDER, 1: 1-17.
  • Panthi, R. R., Jordan, K. N., Kelly, A. L., Sheehan, J. D. (2017). Selection and Treatment of Milk for Cheesemaking. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 23-50.
  • Parente, E., Cogan, T. M., Powell, I. B. (2017). Starter Cultures: General Aspects. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 201-226.
  • Parente, E., Guidone, A., Matera, A., De Filippis, F., Mauriello, G., Ricciardi, A. (2016). Microbial Community Dynamics in Thermophilic Undefined Milk Starter Cultures. Int. J. Food Microbiol., 217: 59-67. Doi: 10.1016/j.ijfoodmicro.2015.10.014.
  • Peighambardoust, S. H., Tafti, A. G., Hesari, J. (2011). Application of Spray Drying for Preservation of Lactic Acid Starter Cultures: A Review. Trends Food Sci. Technol., 22(5): 215-224. Doi: 10.1016/j.tifs.2011.01.009.
  • Picon, A. (2018). Cheese Microbial Ecology and Safety. In: Global Cheesemaking Technology: Cheese Quality and Characteristics, Papademas, P., Bintsis, T. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 71-99.
  • Pogačić, T., Mancini, A., Santarelli, M., Bottari, B., Lazzi, C., Neviani, E., Gatti, M. (2013). Diversity and Dynamic of Lactic Acid Bacteria Strains During Aging of a Long Ripened Hard Cheese Produced from Raw Milk and Undefined Natural Starter. Food Microbiol., 36(2): 207-215. Doi: 10.1016/j.fm.2013.05.009.
  • Polo, L., Mañes-Lázaro, R., Olmeda, I., Cruz-Pio, L. E., Medina, Á., Ferrer, S., Pardo, I. (2017). Influence of Freezing Temperatures Prior to Freze-drying on Viability of Yeasts and Lactic Acid Bacteria Isolated from Wine. J. Appl. Microbiol., 122(6): 1603-1614. Doi: 10.1111/jam.13465.
  • Pophaly, S. D., Chauhan, M., Lule, V., Sarang, P., Tarak, J., Thakur, K., Tomar, S. K. (2018). Functional Starter Cultures for Fermented Dairy Products. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, the USA, pp. 54-68.
  • Puniya, A. K., Kumar, S., Puniya, M., Malik, R. (2016). Fermented Milk and Dairy Products: An Overview. In: Fermented Milk and Dairy Products, Puniya, A. K. (Ed.), CRC Press, Boca Raton, FL, the USA, pp. 3-24.
  • Quigley, L., O'sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., Cotter, P. D. (2013). The Complex Microbiota of Raw Milk. FEMS Microbiol. Rev., 37(5): 664-698. Doi: 10.1111/1574-6976.12030.
  • Rakhmanova, A., Khan, Z. A., Shah, K. (2018). A Mini Review Fermentation and Preservation: Role of Lactic Acid Bacteria. MOJ Food Process Technol., 6(5): 414-417.
  • Rama, G. R., Kuhn, D., Beux, S., Maciel, M. J., de Souza, C. F. V. (2019). Potential Applications of Dairy Whey for The Production of Lactic Acid Bacteria Cultures. Int. Dairy J., (in press). Doi: 10.1016/j.idairyj.2019.06.012.
  • Rašović, M. (2017). Potential of Indigenous Lactobacilli As Starter Culture in Dairy Products. APTEFF, 48: 39-52. Doi: 10.2298/APT1748039B.
  • Raus-Madiedo, P., Rodrígues, A. (2017). Non-starter Bacteria ‘Functional’ Culture. In: Starter Cultures in Food Production, Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 64-78.
  • Riquelme, C., Câmara, S., Maria de Lurdes, N., Vinuesa, P., da Silva, C. C. G., Malcata, F. X., Rego, O. A. (2015). Characterization of The Bacterial Biodiversity in Pico Cheese (An Artisanal Azorean Food). Int. J. Food Microbiol., 192: 86-94. Doi: 10.1016/j.ijfoodmicro.2014.09.031.
  • Rodrígues, A., Martínez, B., Suárez, J. E. (2012). Dairy Starter Cultures. In: Handbook of Animal-Based Fermented Food and Beverage Technology (2nd Edition), Hui, Y. H. (Cheif Ed.), CRC Press, Boca Raton, FL, the USA, pp. 31-48.
  • Sancak, H., İşleyici, Ö., Tuncay, R. M., Sancak, Y. C. (2018). Geleneksel Olarak Üretilen Bitlis Tulum Peyniri ve Kimyasal Kalite Nitelikleri. BEÜ Fen Bilimleri Dergisi, 7(2): 380-389.
  • Sgarbi, E., Bottari, B., Gatti, M., Neviani, E. (2014). Investigation of The Ability of Dairy Nonstarter Lactic Acid Bacteria to Grow Using Cell Lysates of Other Lactic Acid Bacteria as The Exclusive Source of Nutrients. Int. J. Dairy Technol., 67(3): 342-347. Doi: 0.1111/1471-0307.12132.
  • Sharma, S. K., Kumar, R., Vaishnav, A., Sharma, P. K., Singh, U. B., Sharma, A. K. (2017). Microbial Cultures: Maintenance, Preservation and Registration. In: Modern Tools and Techniques to Understand Microbes, Varma, A., Sharma, A. K. (Eds), Springer International Publishing, Cham, Switzerland, pp. 335-367.
  • Smid, E. J., Erkuş, O., Spus, M., Wolkers-Rooijackers, J. CM., Alexeeva, S., Kleerebezem, M. (2014). Functional Implications of The Microbial Community Structure of Undefined Mesophilic Starter Cultures. Microb. Cell Fact., 13(Suppl 1):S2. Doi: 10.1186/1475-2859-13-S1-S2.
  • Smid, E. J., Lacroix, C. (2013). Microbe–microbe Interactions in Mixed Culture Food Fermentations. Curr. Opin. Biotechnol., 24(2): 148-154. Doi: 10.1016/j.copbio.2012.11.007.
  • Soran, G. Ş. (2018). Geleneksel Peynirlerin Üretimine Uygun Doğal Starter Kültürlerin Üretimi ile Bu Kültürlerin Laktik Asit Bakteri Floralarının Tanımlanması ve Karakterizasyonu. Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Şanlıurfa, Türkiye, 106 s.
  • Soran, G. Ş., Çelik, Ş. (2018). Telemesi Haşlanan Geleneksel Peynirlerimizin Üretimine Uygun Doğal Starter Kültür Geliştirilmesi. HU. Müh. Derg., 3(1): 15-19.
  • Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.). (2017). Starter Cultures in Food Production. John Wiley & Sons Ltd, West Sussex, UK, 421 p.
  • Spus, M., Li, M., Alexeeva, S., Wolkers-Rooijackers, J. C. M., Zwietering, M. H., Abee, T., Smid, E. J. (2015). Strain Diversity and Phage Resistance in Complex Dairy Starter Cultures. J. Dairy Sci., 98(8): 5173-5182. Doi: 10.3168/jds.2015-9535.
  • Sulieman, A. M., (2017). Microbial Starter Cultures. Lap Lambert Academic Publishing, Beau Bassin, Mauritius, 180 p. ISBN: 978-620-2-05961-9.
  • Surono, S., Hosono, A. (2011). Fermented Milks | Starter Cultures. In: Encyclopedia of Dairy Sciences (2nd Edition), Fuquay, J. W., Fox, P. F., McSweeney P. L. H. (Eds.), Volume 2, Academic Press, San Diego, the USA, pp. 477–482.
  • Stefanovic, E., Fitzgerald, G., McAuliffe, O. (2017). Advances in The Genomics and Metabolomics of Dairy Lactobacilli: A Review. Food Microbiol., 61: 33-49. Doi: 10.1016/j.fm.2016.08.009.
  • Şatana, E. (2018). Preparation, Production and Industrial Application of Cheese Protective Cultures. İzmir Institute of Technology, the Graduate School of Engineering and Sciences, Doctoral Dissertaion, İzmir, Turkey, 166 p.
  • Şimşek, Ö., Gürsoy, O., Dalca, S. H., Yılmaz, Y. (2016). Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi. Akademik Gıda, 14(3): 293-301.
  • Tanimomo, J., Delcenserie, V., Taminiau, B., Daube, G., Saint-Hubert, C., Durieux, A. (2016). Growth and Freeze-Drying Optimization of Bifidobacterium crudilactis. Food Nutr. Sci., 7: 616-626. Doi: 10.4236/fns.2016.77063.
  • Taskila, S. (2017). Industrial Production of Starter Cultures. Starter Cultures in Food Production. In: Starter Cultures in Food Production, Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp.79-100.
  • Tetra Pak (2019). Spray Dryers for Dairy Products. https://www.tetrapak.com/processing/spray-drying (Accessed: 14/05/2019).
  • Topuk, Ş., Sezer, Ç. (2015). Kars Gravyer Peynirlerinin Bazı Kalite Ozellikleri. Gıda, 40(2): 69-75. Doi: 10.15237/gida.GD14053.
  • Tunail, N., (2009). Mikrobiyoloji. Palme Yayıncılık, Ankara, Türkiye, 448 s. ISBN: 6056036200.
  • Vandera, E., Kakouri, A., Koukkou, A. I., Samelis, J. (2019). Major Ecological Shifts within The Dominant Nonstarter Lactic Acid Bacteria in Mature Greek Graviera Cheese As Affected by The Starter Culture Type. Int. J. Food Microbiol., 290: 15-26. Doi: 10.1016/j.ijfoodmicro.2018.09.014.
  • Vázquez-Velázquez, R., Salvador-Figueroa, M., Adriano-Anaya, L., DeGyves–Córdova, G., Vázquez-Ovando, A. (2018). Use of Starter Culture of Native Lactic Acid Bacteria for Producing an Artisanal Mexican Cheese Safe and Sensory Acceptable. CYTA-J. Food, 16(1): 460-468. Doi: 10.1080/19476337.2017.1420694.
  • Widyastuti, Y., Febrisiantosa, A. (2014). The Role of Lactic Acid Bacteria in Milk Fermentation. Food Nutr. Sci., 5(4): 435-442. Doi: /10.4236/fns.2014.54051.
  • Yalçın, S. K., Ergül, Ş. Ş., Özbaş, Z. Y. (2011). Peynir Mikroflorasındaki Mayaların Önemi. Gıda, 36(1): 55-62.
  • Yerlikaya, O., (2014). Laktik Asit Bakterilerinin Tanılanmasında Kullanılan Başlıca Fenotipik ve Moleküler Yöntemler. Gıda ve Yem Bilimi-Teknolojisi Dergisi, 14: 8-22.
  • Yunita, D., Dodd, C. E. (2018). Microbial Community Dynamics of A Blue-veined Raw Milk Cheese from The United Kingdom. J. Dairy Sci., 101(6): 4923-4935. Doi: 10.3168/jds.2017-14104.
  • Yüce, S. (2017). Peynir ve Yoğurtlardan İzole Edilmiş Olan Laktik Asit Bakterilerinin Bazı Teknolojik Özelliklerinin Araştırılması. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Burdur, Türkiye, 89 s.
  • Yüce, S., Tahtacı, S., Kılıç, G. B. (2017). Halofilik Laktik Asit Bakterilerinin Ürettiği Hidrolitik Enzimler. Gıda, 42(3): 242-251. Doi: 10.15237/gida.GD16088.
  • Zago, M., Orrù, L., Rossetti, L., Lamontanara, A., Fornasari, M. E., Bonvini, B., Meucci, A., Carminati, D., Cattivelli, L., Giraffa, G. (2017). Survey on The Phage Resistance Mechanisms Displayed by A Dairy Lactobacillus helveticus Strain. Food Microbiol., 66: 110-116. Doi: 10.1016/j.fm.2017.04.014.

STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE

Yıl 2019, Cilt: 44 Sayı: 6, 1174 - 1196, 06.10.2019
https://doi.org/10.15237/gida.GD19121

Öz

Both globally and nationally, a
significant portion of milk obtained is processed into durable dairy products,
of which cheeses are the majority. Today, cheese is made from raw and/or
pasteurized milk. There are various risks of infection and intoxication caused
by consumption of cheeses made of raw milk. For this reason, pasteurized milk
is generally used in most of the cheeses industrially manufactured.
Pasteurization process eliminates some of the deterioration factors such as
spoilage and pathogenic microorganisms. Meanwhile, the most of lactic acid
bacteria, which provide spontaneous acidification and maturation of cheese
during cheese production, are also inactivated by this heat treatment.
Therefore, it is a technological requirement to use starter cultures in cheese
production in order to get a standard quality along with usual and desirable
taste and aroma. In this review, general information about these starter
cultures, used in cheese production, is presented.

Proje Numarası

FDK-2019-7684

Kaynakça

  • Akan, E., Yerlikaya, O., Akpınar, A., Kınık, Ö., Uysal, H. R. (2016). Çiğ Süt Peynirlerinin Mikrobiyolojik Açıdan Yararları ve Yol Açtığı Riskler. Türkiye 12. Gıda Kongresi, 05-07 Ekim 2016, Edirne, Türkiye, 99 s.
  • Albayrak, Ç. B., (2017). Antifungal Aktivite Üreten Laktik Asit Bakterileri. ADÜ Ziraat Derg., 14(1): 79-85. Doi: 10.25308/aduziraat.295740.
  • Altieri, C., Ciuffreda, E., Di Maggio, B., Sinigaglia, M. (2017). Lactic Acid Bacteria as Starter Cultures. In: Starter Cultures in Food Production, Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 1-15.
  • Anonymous (2015). Türk Gıda Kodeksi. Peynir Tebliği (2015/6). Gıda, Tarım ve Hayvancılık Bakanlığı. 8 Şubat 2015 tarih ve 29261 sayılı Resmî Gazete, Ankara.
  • Anonymous (2017a). History of Cheese. www.idfa.org/news-views/media-kits/cheese/history-of-cheese (Accessed: 15/07/2017).
  • Anonymous (2018a). Find over 1800 Specialty Cheeses from 74 Countries in The World's Greatest Cheese Resource. www.cheese.com (Accessed: 15/06/2018).
  • Anonymous (2019a). Cultures and Starter Manufacture. https://dairyprocessinghandbook.com/chapter/cultures-and-starter-manufacture (Accessed: 17/04/2019).
  • Anonymous (2019b). Liyofilize Ürünlerin Validasyonu. https://acikders.ankara.edu.tr/pluginfile.php/70524/mod_resource/content/0/15.hafta.pdf (Erişim Tarihi: 06/06/2019).
  • Bachmann, H., Pronk, J. T., Kleerebezem, M., Teusink, B. (2015). Evolutionary Engineering to Enhance Starter Culture Performance in Food Fermentations. Curr. Opin. Biotechnol., 32: 1-7. Doi: /10.1016/j.copbio.2014.09.003.
  • Banjara, N., Suhr, M. J., Hallen-Adams, H. E. (2015). Diversity of Yeast and Mold Species from A Variety of Cheese Types. Curr. Microbiol., 70(6): 792-800. Doi: 10.1007/s00284-015-0790-1.
  • Bassi, D., Puglisi, E., Cocconcelli, P. S. (2015). Comparing Natural and Selected Starter Cultures in Meat and Cheese Fermentations. Curr. Opin. Food Sci., 2: 118-122. Doi: 10.1016/j.cofs.2015.03.002.
  • Bintsis, T. (2018). Lactic Acid Bacteria as Starter Cultures: An Update in Their Metabolism and Genetics. AIMS Microbiol., 4(4): 665–684. Doi: 10.3934/microbiol.2018.4.665.
  • Bintsis, T., Papademas, P. (2018). An Overview of The Cheesemaking Process. In: Global Cheesemaking Technology: Cheese Quality and Characteristics, Papademas, P., Bintsis, T. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 120-156.
  • Bioprox (2019). Cheemaking Technologies. www.bioprox.com/en/products/cheesemaking-technologies/ (Accessed: 30/04/2019).
  • Blaya, J., Barzideh, Z., LaPointe, G. (2018). Interaction of Starter Cultures and Nonstarter Lactic Acid Bacteria in The Cheese Environment. J. Dairy Sci., 101: 1-19. Doi: 10.3168/jds.2017-13345.
  • Bottari, B., Agrimonti, C., Gatti, M., Neviani, E., Marmiroli, N. (2013). Development of A Multiplex Real Time PCR to Detect Thermophilic Lactic Acid Bacteria in Natural Whey Starters. Int. J. Food Microbiol., 160(3): 290-297. Doi: 10.1016/j.ijfoodmicro.2012.10.011.
  • Budak, Ş. Ö., Koçak, C., Bron, P. A., De Vries, R. P. (2018). Role of Microbial Cultures and Enzymes During Cheese Production and Ripening. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, the USA, pp. 182-203.
  • Carminati, D., Giraffa, G., Zago, M., Marcó, M. B., Guglielmotti, D., Binetti, A. (2016). Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products. In: Biotechnology of Lactic Acid Bacteria. Novel Applications, Mozzi F., Raya, R. R., Vignolo, G. M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 191-208.
  • Castro, R. D., Oliveira, L. G., Sant’Anna, F. M., Luiz, L. M. P., Sandes, S. H. C., Silva, C. I. F., Silva, A. M., Nunes, A. C., Penna, C. F. A. M., Souza, M. R. (2016). Lactic Acid Microbiota Identification in Water, Raw Milk, Endogenous Starter Culture, and Fresh Minas Artisanal Cheese from The Campo Das Vertentes Region of Brazil During The Dry and Rainy Seasons. J. Dairy Sci., 99(8): 6086-6096. Doi: 10.3168/jds.2015-10579.
  • Cheng, L., Marinelli, L. J., Grosset, N., Fitz-Gibbon, S. T., Bowman, C. A., Dang, B. Q., Russell, D. A., Jacobs-Sera, D., Shi, B., Pellegrini, M., Miller, J. F., Gautier, M., Hatfull, G. F., Modlin, R. L. (2018). Complete Genomic Sequences of Propionibacterium Freudenreichii Phages from Swiss Cheese Reveal Greater Diversity than Cutibacterium (formerly Propionibacterium) Acnes Phages. BMC Microbiol., 18(1): 19. Doi: 10.1186/s12866-018-1159-y.
  • Chr. Hansen (2019). The Start of The Starter Cultures. www.chr-hansen.com/en/about-us/history#15 (Accessed: 17/05/2019).
  • Coloretti, F., Chiavari, C., Luise, D., Tofalo, R., Fasoli, G., Suzzi, G., Grazia, L. (2017). Detection and Identification of Yeasts in Natural Whey Starter for Parmigiano Reggiano Cheese-making. Int. Dairy J., 66: 13-17. Doi: 10.1016/j.idairyj.2016.10.013.
  • Conte, A., Lacivita, V., Esposto, D., Saccotelli, M. A., A Del Nobile, M. (2014). Patents on The Advances in Dairy Industry. Recent Patents on Engineering, 8(1): 41-49.
  • Corbo, M. R., Racioppo, A., Monacis, N., Speranza, B. (2017). Commercial Starters or Autochtonous Strains? That is the question. In: Starter Cultures in Food Production (1st Edition), Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 174-198.
  • Coulibaly, I., Kouassi, Kouassi, E. K., N’guessan, E., Destain, J., Béra, F., Thonart, P., (2018). Lyophilization (Drying Method) Cause Serious Damages to the Cell Viability of Lactic Acid Bacteria. Annul. Res. Rev. Biol., 24(4): 1-15. Doi: 10.9734/ARRB/2018/39265.
  • Cotter, P. D., Beresford, T. P. (2017). Microbiome Changes During Ripening. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 389-409.
  • Cuffia, F., Bergamini, C. V., Wolf, I. V., Hynes, E. R., Perotti, M. C. (2019). Influence of The Culture Preparation and The Addition of An Adjunct Culture on The Ripening Profiles of Hard Cheese. J. Dairy Res., 86(1): 120-128.
  • de LeBlanc, A. D. M., Luerce, T. D., Miyoshi, A., Azevedo, V., LeBlanc, J. G. (2018). Functional Food Biotechnology: The Use of Native and Genetically Engineered Lactic Acid Bacteria. In: Omics Technologies and Bio-Engineering Towards Improving Quality of Life, Volume 2, Academic Press, London, pp. 105-128.
  • de Melo Carvalho, T. (2018). Consistent Scale-Up of The Freeze-Drying Process, Doctoral Dissertation, Technical University of Denmark, Kongens Lyngby, Denmark, 135 p.
  • Demirgül, F., Sağdıç, O. (2017). Laktik Starter Kültür Üretim Teknolojisi. EJOSAT, 7: 27-37.
  • Dolci, P., Cocolin, L. S. (2017). Starter Strains and Adjunct Non-Starter Lactic Acid Bacteria (NSLAB) in Dairy Products. In: Microbiology in Dairy Processing: Challenges and Opportunities (1st Edition), Poltronieri, P. (Ed.), John Wiley & Sons Ltd and The Institute of Food Technologists, West Sussex, UK, pp. 177-189.
  • Domingos-Lopes, M. F. P., Stanton, C., Ross, P. R., Dapkevicius, M. L. E., Silva, C. C. G. (2017). Genetic Diversity, Safety and Technological Characterization of Lactic Acid Bacteria Isolated from Artisanal Pico Cheese. Food Microbiol., 63: 178-190. Doi: 10.1016/j.fm.2016.11.014.
  • Elmalı, G., Uylaşer, V. (2012). Geleneksel Gıdalarda Çeçil Peynirinin Üretimi ve Özellikleri. Uludag Üniv. Ziraat Fak. Derg., 26(1): 83-92.
  • Engels, W., Dusterhoft, E. M., Huppertz, T. (2017). Starter Cultures for Cheese Manufacture. In: Reference Module in Food Science, Elsevier, New York, the USA, pp. 1-4.
  • Eroğlu, E., Özcan, T. (2018). Sütün Enzimatik Koagülasyonu ve Peynir Üretiminde Bitkisel Pıhtılaştırıcılar. Bursa Uludag Üniv. Ziraat Fak. Derg., 32(2): 201-214.
  • Ertürkmen, P. (2014). Beyaz Peynir Üretimi için Starter Kültür İzolasyonu ve Bu Kültürlerin Peynirin Özellikleri Üzerine Etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Isparta, Türkiye, 107 s.
  • Fellows, P. J. (2017). Freeze Drying and Freeze Concentration. In: Food Processing Technology, Woodhead Publishing, Duxford, UK, pp. 929-945.
  • Fernández, M., Hudson, J. A., Korpela, R., de los Reyes-Gavilán, C. G. (2015). Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview. Bio. Med. Res. Int., 1-13. Doi: 10.1155/2015/412714.
  • Ferreira, A. A. (2016). Biodiversity of Lactic Acid Bacteria and Preserving by Freeze and Spray Drying of Lactobacillus plantarum from Marajó Cheese. Master Thesis, Universidade Federal de Viçosa, Minas Gerais, Brazil.
  • Foerst, P., Santivarangkna, C. (2015). Advances in Starter Culture Technology: Focus on Drying Processes. In: Advances in Fermented Foods and Beverages, Holzapfel, W. (Ed.), Woodhead Publishing, Cambridge, UK, pp. 249-270.
  • Fonseca, F., Cenard, S., Passot, S. (2015). Freeze-drying of Lactic Acid Bacteria. In: Cryopreservation and Freeze-Drying Protocols, Walker, J. M., Oldenhof, H. (Eds.), Springer, New York, the USA, pp. 477-488.
  • Fox, P. F., Cogan, T. M., Guinee, T. P. (2017b). Factors That Affect the Quality of Cheese. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 617-641.
  • Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2017a). Fundamentals of Cheese Science. 2nd Edition, Springer, New York, 799 p. ISBN: 978-1-4899-7679-6.
  • Fox, P. F., McSweeney, P. L. H. (2017). Overview of Cheese Manufacture. In: Fundamentals of Cheese Science (2nd Edition), Springer, New York, pp. 11-25.
  • Frantzen, C. A., Kot, W., Pedersen, T. B., Ardö, Y. M., Broadbent, J. R., Neve, H., Hansen, L. H., Bello F. D., Østlie, H. M., Kleppen, H. P., Vogensen, F. K., Holo, H. (2017). Genomic Characterization of Dairy Associated Leuconostoc species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures. Front Microbiol., 8: 132. Doi: 10.3389/fmicb.2017.00132.
  • Fröhlich-Wyder, M. T., Arias-Roth, E., Jakob, E. (2019). Cheese Yeasts. Yeasts, 36(3): 129-141. Doi: 10.1002/yea.3368.Gagnaire, V., Jardin, J., Rabah, H., Briard-Bion, V., Jan, G. (2015). Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance. PLoS One, 10(8): e0135780. Doi: 10.1371/journal.pone.0135780.
  • Gatti, M., Bottari, B., Lazzi, C., Neviani, E., Mucchetti, G. (2014). Invited Review: Microbial Evolution in Raw-Milk, Long-Ripened Cheeses Produced Using Undefined Natural Whey Starters. J. Dairy Sci., 97: 1-19. Doi: 10.3168/jds.2013-7187.
  • Giraffa, G., Zago, M., Carminati, D. (2018). Lactic Acid Bacteria Bacteriophages in Dairy Products: Problems and Solutions. In: Microbiology in Dairy Processing, John Wiley & Sons Ltd and The Institute of Food Technologists, West Sussex, UK, pp. 233-250.
  • Gobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., Fox, P. F. (2015). Pros and Cons for Using Non-starter Lactic Acid Bacteria (NSLAB) As Secondary/Adjunct Starters for Cheese Ripening. Trends Food Sci. Technol., 45(2): 167-178. Doi: 10.1016/j.tifs.2015.07.016.
  • Gobbetti, M., Di Cagno, R. (2017). Extra-hard varieties. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 809-828.
  • Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P.F., De Angelis, M. (2018a). Drivers That Establish and Assembly The Lactic Acid Bacteria Biota in Cheeses, Trends Food Sci. Technol., 78: 244-254. Doi: 10.1016/j.tifs.2018.06.010.
  • Gobbetti, M., Neviani, E., Fox, P. (2018b). The Cheeses of Italy: Science and Technology. 1st Edition, Springer International Publishing, Cham, Switzerland, 288 p. ISBN: 978-3-319-89854-4.
  • Gong, P., Zhang, L., Han, X., Shigwedha, N., Song, W., Yi, H., Du, M., Cao, C. (2014). Injury Mechanisms of Lactic Acid Bacteria Starter Cultures During Spray Drying: A Review. Dry. Technol., 32(7): 793-800. Doi: 10.1080/07373937.2013.860458.
  • Guidone, A., Ricciardi, A., Romaniello, A., Bonomo, M. G., Morone, G., Zotta, T., Parente, E. (2016). Microbial Changes of Natural Milk Cultures for Mozzarella Cheese During Repeated Propagation Cycles. LWT-Food Sci. Technol., 65: 572-579. Doi: 10.1016/j.lwt.2015.08.031.
  • Gürsoy, A., Türkmen, N. (2018). Adjunct Cultures in Cheese Technology. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, Hershey PA, the USA, pp. 234-256.
  • Halkman, A. K., Taşkın, Y. (2001). Süt Ürünleri Endüstrisinde Starter Kültür. Gıda Mühendisliği Dergisi, 10: 13-18.
  • Hansen, E. B. (2014). Starter Cultures: Uses in the Food Industry. In: Encyclopedia of Food Microbiology (2nd Edition), Batt, C. A., Tortorello, M. L. (Chief Eds.), Volume 3, Academic Press, Amsterdam, 529-534 p. ISBN: 9780123847331.
  • Hayaloğlu, A., Özer, B. (2011). Peynir Biliminin Temelleri. Sidas Medya, İzmir, Türkiye, 643 s. ISBN: 0310182863.
  • Hayaloğlu, A. A. (2016). Cheese: Microbiology of Cheese. In: Reference Module in Food Sciences. Elsevier, New York, the USA, pp. 1–11. Doi: 10.1016/B978-0-08-100596-5.00675-2.
  • Hatti-Kaul, R., Chen, L., Dishisha, T., Enshasy, H. E. (2018). Lactic Acid Bacteria: From Starter Cultures to Producers of Chemicals. FEMS Microbiol. Lett., 365(20): fny 213. Doi: 10.1093/femsle/fny213.
  • Hayek, S. A., İbrahim, S. A. (2013). Current Limitations and Challenges with Lactic Acid Bacteria: A Review. Food Nutr. Sci., 4(11): 73-87. Doi: 10.4236/fns.2013.411A010.
  • Høier, E., Janzen, T., Rattray, F., Sørensen, K., Børsting, M. W., Brockmann, E., Johansen, E. (2010). The Production, Application and Action of Lactic Cheese Starter Cultures. In: Technology of Cheesemaking (2nd Edition), Law, A. B., Tamime, A. Y. (Eds.), Blackwell Publishing, the UK, pp. 166-189.
  • Irlinger, F., Layec, S., Helinck, S., Dugat-Bony, E. (2015). Cheese Rind Microbial Communities: Diversity, Composition and Origin. FEMS Microbiol Lett, 362: 1-11. Doi: 10.1093/femsle/fnu015.
  • Irlinger, F., Helinck, S., Jany, J. L. (2017). Secondary and Adjunct Cultures. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 273-300.
  • İrkin, R. (2017). Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda, 15(3): 308-314. Doi: 10.24323/akademik-gida.345276.
  • Johansen, P., Vindeløv, J., Arneborg, N., Brockmann, E. (2014). Development of Quantitative PCR and Metagenomics-Based Approaches for Strain Quantification of A Defined Mixed-Strain Starter Culture. Syst. Appl. Microbiol., 37(3): 186-193. Doi: 10.1016/j.syapm.2013.12.006.
  • Johnson, M. E. (2013). Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking. Microbiol Spectr., 1(1): CM-0004-2012. Doi: 10.1128/microbiolspec.CM-0004-2012.
  • Kamber, U. (2015). Traditional Turkey Cheeses and Their Classification. Van Vet. J., 26(3): 161-171.
  • Kandasamy, S., Kavitake, D., Shetty, P. H. (2018). Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods. In: Innovations in Technologies for Fermented Food and Beverage Industries, Panda S., Shetty P. (Eds.), Springer, Switzerland, pp. 25-52.
  • Kara, R., Akkaya, L. (2015). Afyon Tulum Peynirinin Mikrobiyolojik ve Fiziko-Kimyasal Özellikleri ile Laktik Asit Bakteri Dağılımlarının Belirlenmesi. Aku J. Sci. Eng. 15: 1-6. Doi: 10.5578/fmbd.8717.
  • Karabıyık, Ş., Erdoğmuş, S. (2019). Peynir Üretiminde Mikroorganizmaların Rolü ve Önemli Mikroorganizma Grupları. JRENS, 1: 35-45.
  • Karagül, M. S., Altuntaş, B. (2018) Liyofilizasyon: Genel Proses Değerlendirmesi. Etlik Vet. Mikrobiyol. Derg., 29(1): 62-69.
  • Kelleher, P., Murphy, J., Mahony, J., Van Sinderen, D. (2015). Next-Generation Sequencing as An Approach to Dairy Starter Selection. Dairy Sci. Technol., 95(5): 545-568. Doi: 10.1007/s13594-015-0227-4.
  • Kılıç, S., (2010). Süt mikrobiyolojisi. Sidas Medya, İzmir, 643.
  • Kılıç, S. (2014). Süt Endüstrisinde Laktik Asit Bakterileri. Ege Üniversitesi Ziraat Fakültesi Yayınları, İzmir, Türkiye, s. 451.
  • Kırmacı, H. A., Hayaloğlu, A. A., Özer, H. B., Atasoy, A. F., Levent, O. (2015). Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk. Int. J. Food Prop., 18(9): 1915-1929. Doi: 10.1080/10942912.2014.942782.
  • Kiraz, Ş. (2018). Çorum Yöresinde Üretilen Geleneksel Kargı Tulum Peynirlerinin Bazı Bileşim Özelliklerinin Belirlenmesi. Hitit Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Çorum, Türkiye, 45 s.
  • Klaubauf, S., Segers, F. J. J. (2018). Research Tools and Methods for the Analysis of Microbiota in Dairy Products. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, Hershey PA, the USA, pp. 23-53.
  • Kongo, J. M. (2013). Lactic Acid Bacteria As Starter-Cultures for Cheese Processing: Past, Present and Future Developments. In: Lactic Acid Bacteria - R&D for Food, Health and Livestock Purposes, Intech, Rijeka, Croatia, pp. 3-22.
  • Ladero, V., Martín, M. C., Redruello, B., Mayo, B., Flórez, A. B., Fernández, M., Alvarez, M. A. (2015). Genetic and Functional Analysis of Biogenic Amine Production Capacity Among Starter and Non-starter Lactic Acid Bacteria Isolated from Artisanal Cheeses. Eur. Food Res. Technol., 241(3): 377-383. Doi: 10.1007/s00217-015-2469-z.
  • Levante, A., De Filippis, F., La Storia, A., Gatti, M., Neviani, E., Ercolini, D., Lazzi, C. (2017). Metabolic Gene-Targeted Monitoring of Non-Starter Lactic Acid Bacteria During Cheese Ripening. Int. J. Food Microbiol., 257: 276-284. Doi: 10.1016/j.ijfoodmicro.2017.07.002.
  • Linares, D. M., Gomez, C., Renes, E., Fresno, J. M., Tornadijo, M. E., Ross, R. P., Stanton, C. (2017). Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Front. Microbiol., 8: 1-11 (Article 846). Doi: 10.3389/fmicb.2017.00846.
  • Majcher, M. A., Myszka, K., Gracka, A., Grygier, A., Jeleń, H. H. (2017). Key Odorants of Lazur, a Polish Mold-Ripened Cheese. J. Agr. Food Chem., 66(10): 2443-2448. Doi: 10.1021/acs.jafc.6b04911.
  • Majhenič, A. Č., Matijašić, B. B., Trmčić, A., & Rogelj, I. (2014). Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses. In: Beneficial Microbes in Fermented and Functional Foods, Vittal, R. R., Aswathanarayan, J. B. (Eds.), CRC Press, Boca Raton, FL, the USA, pp. 34-53.
  • Malo, P. M., Urquhart, E. A. (2016). Fermented Foods: Use of Starter Cultures. In: Encyclopedia of Food and Health, Caballero, B., Finglas, Paul M., Toldrá, F. (Eds.), Academic Press, Waltham MA, the USA, pp. 681-685.
  • Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J., Hutkins, R. (2017). Health Benefits of Fermented Foods: Microbiota and Beyond. Curr. Opin. Biotechnol., 44: 94-102. Doi: 10.1016/j.copbio.2016.11.010.
  • Metin, M. (2014). Süt Teknolojisi-Sütün Bileşimi ve İşlenmesi. Ege Üniversitesi Yayınları, İzmir, Türkiye, s. 802. ISBN: 978-975-483-279-2.
  • Montel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., Berthier, F. (2014). Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits. Int. J. Food Microbiol., 177: 136-154. Doi: 10.1016/j.ijfoodmicro.2014.02.019.
  • Moser, A., Berthoud, H., Eugster, E., Meile, L., Irmler, S. (2017). Detection and Enumeration of Lactobacillus helveticus in Dairy Products. Int. Dairy J., 68: 52-59. Doi: 10.1016/j.idairyj.2016.12.007.
  • Mullan, W. M. A. (2017). Microbiology of Starter Cultures. https://www.dairyscience.info/index.php/cheese-starters/49-cheese-starters.html (Accessed: 10 June, 2019).
  • Nasrollahi, S., Nasrollahi, A., Esmaeili, P., Kaviani, M., Shariati, M. A. (2016). A Short Review on Cheese Starters Cultures. Int. J. Pharm. Res. Allied Sci., 5(1): 18-20.
  • Ojala, T., Laine, P. K., Ahlroos, T., Tanskanen, J., Pitkänen, S., Salusjärvi, T., Kankainen, M., Tynkkynen, S., Paulin, L., Auvinen, P. (2017). Functional Genomics Provides Insights into The Role of Propionibacterium freudenreichii ssp. shermanii JS in Cheese Ripening. Int. J. Food Microbiol., 241: 39-48. Doi: 10.1016/j.ijfoodmicro.2016.09.022.
  • O’Sullivan, O., Cotter, P. D. (2017). Microbiota of Raw Milk and Raw Milk Cheeses. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 301-316.
  • Özer, E., Kesenkaş, H. (2012). Propiyonik Asit Bakterilerinin İzolasyonu ve Tanımlanması. Akademik Gıda, 10(1): 92-96.
  • Öztürk, S., Çakır, İ. (2015). Mikroorganizma Kültürlerinin Korunmasında Kullanılan Kurutma Yöntemleri. Akademik Gıda, 13(1): 94-100.
  • Öztürkcan, A., Acar, S. (2017). Yaygın Olarak Kullanılan Antimikrobiyal Gıda Katkı Maddeleri ile İlgili Genel Bir Değerlendirme. IGUSABDER, 1: 1-17.
  • Panthi, R. R., Jordan, K. N., Kelly, A. L., Sheehan, J. D. (2017). Selection and Treatment of Milk for Cheesemaking. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 23-50.
  • Parente, E., Cogan, T. M., Powell, I. B. (2017). Starter Cultures: General Aspects. In: Cheese: Chemistry, Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, pp. 201-226.
  • Parente, E., Guidone, A., Matera, A., De Filippis, F., Mauriello, G., Ricciardi, A. (2016). Microbial Community Dynamics in Thermophilic Undefined Milk Starter Cultures. Int. J. Food Microbiol., 217: 59-67. Doi: 10.1016/j.ijfoodmicro.2015.10.014.
  • Peighambardoust, S. H., Tafti, A. G., Hesari, J. (2011). Application of Spray Drying for Preservation of Lactic Acid Starter Cultures: A Review. Trends Food Sci. Technol., 22(5): 215-224. Doi: 10.1016/j.tifs.2011.01.009.
  • Picon, A. (2018). Cheese Microbial Ecology and Safety. In: Global Cheesemaking Technology: Cheese Quality and Characteristics, Papademas, P., Bintsis, T. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 71-99.
  • Pogačić, T., Mancini, A., Santarelli, M., Bottari, B., Lazzi, C., Neviani, E., Gatti, M. (2013). Diversity and Dynamic of Lactic Acid Bacteria Strains During Aging of a Long Ripened Hard Cheese Produced from Raw Milk and Undefined Natural Starter. Food Microbiol., 36(2): 207-215. Doi: 10.1016/j.fm.2013.05.009.
  • Polo, L., Mañes-Lázaro, R., Olmeda, I., Cruz-Pio, L. E., Medina, Á., Ferrer, S., Pardo, I. (2017). Influence of Freezing Temperatures Prior to Freze-drying on Viability of Yeasts and Lactic Acid Bacteria Isolated from Wine. J. Appl. Microbiol., 122(6): 1603-1614. Doi: 10.1111/jam.13465.
  • Pophaly, S. D., Chauhan, M., Lule, V., Sarang, P., Tarak, J., Thakur, K., Tomar, S. K. (2018). Functional Starter Cultures for Fermented Dairy Products. In: Microbial Cultures and Enzymes in Dairy Technology, IGI Global, the USA, pp. 54-68.
  • Puniya, A. K., Kumar, S., Puniya, M., Malik, R. (2016). Fermented Milk and Dairy Products: An Overview. In: Fermented Milk and Dairy Products, Puniya, A. K. (Ed.), CRC Press, Boca Raton, FL, the USA, pp. 3-24.
  • Quigley, L., O'sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., Cotter, P. D. (2013). The Complex Microbiota of Raw Milk. FEMS Microbiol. Rev., 37(5): 664-698. Doi: 10.1111/1574-6976.12030.
  • Rakhmanova, A., Khan, Z. A., Shah, K. (2018). A Mini Review Fermentation and Preservation: Role of Lactic Acid Bacteria. MOJ Food Process Technol., 6(5): 414-417.
  • Rama, G. R., Kuhn, D., Beux, S., Maciel, M. J., de Souza, C. F. V. (2019). Potential Applications of Dairy Whey for The Production of Lactic Acid Bacteria Cultures. Int. Dairy J., (in press). Doi: 10.1016/j.idairyj.2019.06.012.
  • Rašović, M. (2017). Potential of Indigenous Lactobacilli As Starter Culture in Dairy Products. APTEFF, 48: 39-52. Doi: 10.2298/APT1748039B.
  • Raus-Madiedo, P., Rodrígues, A. (2017). Non-starter Bacteria ‘Functional’ Culture. In: Starter Cultures in Food Production, Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp. 64-78.
  • Riquelme, C., Câmara, S., Maria de Lurdes, N., Vinuesa, P., da Silva, C. C. G., Malcata, F. X., Rego, O. A. (2015). Characterization of The Bacterial Biodiversity in Pico Cheese (An Artisanal Azorean Food). Int. J. Food Microbiol., 192: 86-94. Doi: 10.1016/j.ijfoodmicro.2014.09.031.
  • Rodrígues, A., Martínez, B., Suárez, J. E. (2012). Dairy Starter Cultures. In: Handbook of Animal-Based Fermented Food and Beverage Technology (2nd Edition), Hui, Y. H. (Cheif Ed.), CRC Press, Boca Raton, FL, the USA, pp. 31-48.
  • Sancak, H., İşleyici, Ö., Tuncay, R. M., Sancak, Y. C. (2018). Geleneksel Olarak Üretilen Bitlis Tulum Peyniri ve Kimyasal Kalite Nitelikleri. BEÜ Fen Bilimleri Dergisi, 7(2): 380-389.
  • Sgarbi, E., Bottari, B., Gatti, M., Neviani, E. (2014). Investigation of The Ability of Dairy Nonstarter Lactic Acid Bacteria to Grow Using Cell Lysates of Other Lactic Acid Bacteria as The Exclusive Source of Nutrients. Int. J. Dairy Technol., 67(3): 342-347. Doi: 0.1111/1471-0307.12132.
  • Sharma, S. K., Kumar, R., Vaishnav, A., Sharma, P. K., Singh, U. B., Sharma, A. K. (2017). Microbial Cultures: Maintenance, Preservation and Registration. In: Modern Tools and Techniques to Understand Microbes, Varma, A., Sharma, A. K. (Eds), Springer International Publishing, Cham, Switzerland, pp. 335-367.
  • Smid, E. J., Erkuş, O., Spus, M., Wolkers-Rooijackers, J. CM., Alexeeva, S., Kleerebezem, M. (2014). Functional Implications of The Microbial Community Structure of Undefined Mesophilic Starter Cultures. Microb. Cell Fact., 13(Suppl 1):S2. Doi: 10.1186/1475-2859-13-S1-S2.
  • Smid, E. J., Lacroix, C. (2013). Microbe–microbe Interactions in Mixed Culture Food Fermentations. Curr. Opin. Biotechnol., 24(2): 148-154. Doi: 10.1016/j.copbio.2012.11.007.
  • Soran, G. Ş. (2018). Geleneksel Peynirlerin Üretimine Uygun Doğal Starter Kültürlerin Üretimi ile Bu Kültürlerin Laktik Asit Bakteri Floralarının Tanımlanması ve Karakterizasyonu. Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Şanlıurfa, Türkiye, 106 s.
  • Soran, G. Ş., Çelik, Ş. (2018). Telemesi Haşlanan Geleneksel Peynirlerimizin Üretimine Uygun Doğal Starter Kültür Geliştirilmesi. HU. Müh. Derg., 3(1): 15-19.
  • Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.). (2017). Starter Cultures in Food Production. John Wiley & Sons Ltd, West Sussex, UK, 421 p.
  • Spus, M., Li, M., Alexeeva, S., Wolkers-Rooijackers, J. C. M., Zwietering, M. H., Abee, T., Smid, E. J. (2015). Strain Diversity and Phage Resistance in Complex Dairy Starter Cultures. J. Dairy Sci., 98(8): 5173-5182. Doi: 10.3168/jds.2015-9535.
  • Sulieman, A. M., (2017). Microbial Starter Cultures. Lap Lambert Academic Publishing, Beau Bassin, Mauritius, 180 p. ISBN: 978-620-2-05961-9.
  • Surono, S., Hosono, A. (2011). Fermented Milks | Starter Cultures. In: Encyclopedia of Dairy Sciences (2nd Edition), Fuquay, J. W., Fox, P. F., McSweeney P. L. H. (Eds.), Volume 2, Academic Press, San Diego, the USA, pp. 477–482.
  • Stefanovic, E., Fitzgerald, G., McAuliffe, O. (2017). Advances in The Genomics and Metabolomics of Dairy Lactobacilli: A Review. Food Microbiol., 61: 33-49. Doi: 10.1016/j.fm.2016.08.009.
  • Şatana, E. (2018). Preparation, Production and Industrial Application of Cheese Protective Cultures. İzmir Institute of Technology, the Graduate School of Engineering and Sciences, Doctoral Dissertaion, İzmir, Turkey, 166 p.
  • Şimşek, Ö., Gürsoy, O., Dalca, S. H., Yılmaz, Y. (2016). Laktik Asit Bakterilerinde Otoliz ve Peynir Teknolojisindeki Önemi. Akademik Gıda, 14(3): 293-301.
  • Tanimomo, J., Delcenserie, V., Taminiau, B., Daube, G., Saint-Hubert, C., Durieux, A. (2016). Growth and Freeze-Drying Optimization of Bifidobacterium crudilactis. Food Nutr. Sci., 7: 616-626. Doi: 10.4236/fns.2016.77063.
  • Taskila, S. (2017). Industrial Production of Starter Cultures. Starter Cultures in Food Production. In: Starter Cultures in Food Production, Speranza, B., Bevilacqua, A., Corbo, M. R., Sinigaglia, M. (Eds.), John Wiley & Sons Ltd, West Sussex, UK, pp.79-100.
  • Tetra Pak (2019). Spray Dryers for Dairy Products. https://www.tetrapak.com/processing/spray-drying (Accessed: 14/05/2019).
  • Topuk, Ş., Sezer, Ç. (2015). Kars Gravyer Peynirlerinin Bazı Kalite Ozellikleri. Gıda, 40(2): 69-75. Doi: 10.15237/gida.GD14053.
  • Tunail, N., (2009). Mikrobiyoloji. Palme Yayıncılık, Ankara, Türkiye, 448 s. ISBN: 6056036200.
  • Vandera, E., Kakouri, A., Koukkou, A. I., Samelis, J. (2019). Major Ecological Shifts within The Dominant Nonstarter Lactic Acid Bacteria in Mature Greek Graviera Cheese As Affected by The Starter Culture Type. Int. J. Food Microbiol., 290: 15-26. Doi: 10.1016/j.ijfoodmicro.2018.09.014.
  • Vázquez-Velázquez, R., Salvador-Figueroa, M., Adriano-Anaya, L., DeGyves–Córdova, G., Vázquez-Ovando, A. (2018). Use of Starter Culture of Native Lactic Acid Bacteria for Producing an Artisanal Mexican Cheese Safe and Sensory Acceptable. CYTA-J. Food, 16(1): 460-468. Doi: 10.1080/19476337.2017.1420694.
  • Widyastuti, Y., Febrisiantosa, A. (2014). The Role of Lactic Acid Bacteria in Milk Fermentation. Food Nutr. Sci., 5(4): 435-442. Doi: /10.4236/fns.2014.54051.
  • Yalçın, S. K., Ergül, Ş. Ş., Özbaş, Z. Y. (2011). Peynir Mikroflorasındaki Mayaların Önemi. Gıda, 36(1): 55-62.
  • Yerlikaya, O., (2014). Laktik Asit Bakterilerinin Tanılanmasında Kullanılan Başlıca Fenotipik ve Moleküler Yöntemler. Gıda ve Yem Bilimi-Teknolojisi Dergisi, 14: 8-22.
  • Yunita, D., Dodd, C. E. (2018). Microbial Community Dynamics of A Blue-veined Raw Milk Cheese from The United Kingdom. J. Dairy Sci., 101(6): 4923-4935. Doi: 10.3168/jds.2017-14104.
  • Yüce, S. (2017). Peynir ve Yoğurtlardan İzole Edilmiş Olan Laktik Asit Bakterilerinin Bazı Teknolojik Özelliklerinin Araştırılması. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Burdur, Türkiye, 89 s.
  • Yüce, S., Tahtacı, S., Kılıç, G. B. (2017). Halofilik Laktik Asit Bakterilerinin Ürettiği Hidrolitik Enzimler. Gıda, 42(3): 242-251. Doi: 10.15237/gida.GD16088.
  • Zago, M., Orrù, L., Rossetti, L., Lamontanara, A., Fornasari, M. E., Bonvini, B., Meucci, A., Carminati, D., Cattivelli, L., Giraffa, G. (2017). Survey on The Phage Resistance Mechanisms Displayed by A Dairy Lactobacillus helveticus Strain. Food Microbiol., 66: 110-116. Doi: 10.1016/j.fm.2017.04.014.
Toplam 140 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Şehriban Oğuz 0000-0001-6889-9487

Seval Andiç

Proje Numarası FDK-2019-7684
Yayımlanma Tarihi 6 Ekim 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 6

Kaynak Göster

APA Oğuz, Ş., & Andiç, S. (2019). PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. Gıda, 44(6), 1174-1196. https://doi.org/10.15237/gida.GD19121
AMA Oğuz Ş, Andiç S. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. GIDA. Ekim 2019;44(6):1174-1196. doi:10.15237/gida.GD19121
Chicago Oğuz, Şehriban, ve Seval Andiç. “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”. Gıda 44, sy. 6 (Ekim 2019): 1174-96. https://doi.org/10.15237/gida.GD19121.
EndNote Oğuz Ş, Andiç S (01 Ekim 2019) PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. Gıda 44 6 1174–1196.
IEEE Ş. Oğuz ve S. Andiç, “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”, GIDA, c. 44, sy. 6, ss. 1174–1196, 2019, doi: 10.15237/gida.GD19121.
ISNAD Oğuz, Şehriban - Andiç, Seval. “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”. Gıda 44/6 (Ekim 2019), 1174-1196. https://doi.org/10.15237/gida.GD19121.
JAMA Oğuz Ş, Andiç S. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. GIDA. 2019;44:1174–1196.
MLA Oğuz, Şehriban ve Seval Andiç. “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”. Gıda, c. 44, sy. 6, 2019, ss. 1174-96, doi:10.15237/gida.GD19121.
Vancouver Oğuz Ş, Andiç S. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. GIDA. 2019;44(6):1174-96.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/