Nisin üreticisi Lactococcus lactis subsp. lactis LL27 suşunun beyaz peynirde listeria monocytogenes'in gelişiminin engellenmesi üzerine etkisi
Özet
The development of proteolysis and lipolysis and persistence of Listeria monocytogenes in white brined cheese made using four three wild-type strains Lactococcus lactis subsp. lactis (namely LL2, LL9, LL23 and LL27) were monitored for a period of 90 days. Result obtained indicated that develop ments of proteolysis and lipolysis in white-brined cheese were strain-dependent. While the proteolytic degredation of casein fractions was more evident in the cheeses made using L. lactis subsp. lactis LL23, the level of free fatty acids (especially medium and long chain fatty acids) was much higher in the cheese produced using L. lactis subsp. lactis LL27. No marginal difference was noted among the wild type strains in terms of total bacteria counts and pH development. However in the cheese made using L. lactis subsp. lactis LL9 the development of lactic acid was more limited compared to the other cheeses. On the other hand, it was determined that only the strain LL27 was inhibited Listeria monocytogenes in white-brined cheeses end of the 90 days period. To conclude at least two of the wild-type strains of L. lactis subsp. lactis (LL23 and LL27) were found to be suitable as, starter culture for white-brined cheese making.