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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: aysunorac@selcuk.edu.tr
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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

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