TY  - JOUR
T1  - Isolation, Phenotypic and Molecular Identification of <I>Lactococcus lactis</I> Isolates from Traditionally Produced Village Cheeses
AU - Buyukyoruk, Sadik AU - Cibik, Recep AU - Cetinkaya, Figen AU - Soyutemiz, Gul Ece AU - Goksoy, Ergun Omer AU - Kirkan, Sukru 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 16
SP  - 2154
EP  - 2158
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.2154.2158
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.2154.2158
KW  - Lactococcus
KW  -village cheese
KW  -isolation
KW  -characterization
KW  -DNA region
KW  -catalase activity
AB  - A total of 58 Village cheese samples produced from raw milk without using starter culture in Aydin province have been used for isolation of <I>Lactococcus lactis</I> isolates. For this purpose, a typical colony from each cheese sample representing lactococcus phenotype was confirmed by PCR using specific primers designed for conserved 16S rDNA regions. The number of bacteria growing on M17 agar plates containing nalidixic acid ranged from 1.1x10<SUP>7</SUP>-1.7x10<SUP>9</SUP> cfu g<SUP>-1</SUP> suggesting that lactococci is widespread in Village cheeses. Catalase activity, microscopy, growing at 10 and 45&deg;C and in the presence of 2, 4 and 6.5% of NaCl were used for phenotypical characterization of isolates. By phenotypical characterization 49 isolates represented lactococcus profile. All isolates were then analyzed by PCR and 29 of them were identified as <I>L</I>.<I> lactis</I> sp. <I>lactis</I>, while only 4 were <I>L</I>.<I> lactis</I> sp. <I>cremoris</I>. About 16 isolates exhibiting lactococcal profile with phenotypic tests did not give any amplification band with the tested primers however, 2 isolates having atypical phenotype were identified as sp. <I>lactis</I> by PCR. The results of the present study suggest that Lactococcus is the widespread in the flora of village cheeses and would have important role in the formation of desired flavour and textural properties.
ER  -