Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

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dc.authoridUYMAZ TEZEL, BASAR/0000-0002-4156-8861
dc.authoridakcelik, Nefise/0000-0001-5541-1681
dc.authoridYuksel, Zerrin/0000-0001-6817-7847
dc.contributor.authorUymaz, Basar
dc.contributor.authorAkcelik, Nefise
dc.contributor.authorYuksel, Zerrin
dc.date.accessioned2025-01-27T21:00:10Z
dc.date.available2025-01-27T21:00:10Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEzine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Nonstarter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).
dc.description.sponsorshipCanakkale Onsekiz Mart University [FUK-2014-364]; precious memory of Yasar Kemal Erdem
dc.description.sponsorshipThis research was financially supported by Canakkale Onsekiz Mart University (Project No. FUK-2014-364). The authors express their gratitude to the Ozsoylar, Peymar and RK Dairy Plants for their help in the manufacturing Ezine cheese samples, as well as to Yurtsev Uymaz, Cansu Uysal, Elif Cigdem Celik and Sinem Ugur for their help in sampling and analysis. This study is dedicated to the precious memory of Yasar Kemal Erdem.
dc.identifier.doi10.5851/kosfa.2019.e71
dc.identifier.endpage819
dc.identifier.issn2636-0772
dc.identifier.issn2636-0780
dc.identifier.issue5
dc.identifier.pmid31728449
dc.identifier.scopus2-s2.0-85077118812
dc.identifier.scopusqualityQ1
dc.identifier.startpage804
dc.identifier.urihttps://doi.org/10.5851/kosfa.2019.e71
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26956
dc.identifier.volume39
dc.identifier.wosWOS:000495969800009
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherKorean Soc Food Science Animal Resources
dc.relation.ispartofFood Science of Animal Resources
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectEzine cheese
dc.subjectprotected designation of origin (PDO)
dc.subjectnon-starter
dc.subjectlactic acid bacteria
dc.subjectantimicrobial activity
dc.titlePhysicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
dc.typeArticle

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