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Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

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Abstract

Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. Streptococcus salivarius subsp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) were obtained from both cones and yoghurts. Among the isolates, L. plantarum was frequently isolated except for these two bacteria (S. thermophilus and L. bulgaricus). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and S. thermophilus, and L. bulgaricus in cone yoghurt originates from the pine cones.

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Authors and Affiliations

  1. Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Istanbul Aydin University, Istanbul, Turkey

    Kamil Bostan

  2. Department of Food Technology, Anadolu Bil Vocational School of Higher Education, Istanbul Aydin University, Istanbul, Turkey

    Ayla Unver Alcay

  3. Marmara Food Analysis Laboratory, Istanbul, Turkey

    Semiha Yalçin

  4. Department of Gastronomy and the Culinary Arts, Art and Design Faculty, Nisantasi University, Istanbul, Turkey

    Ufuk Eren Vapur

  5. Department of Nutrition and Dietetics, School of Health Sciences, Gelisim University, Istanbul Gelisim University, Istanbul, Turkey

    Mustafa Nizamlioglu

Authors
  1. Kamil Bostan
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  2. Ayla Unver Alcay
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  3. Semiha Yalçin
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  4. Ufuk Eren Vapur
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  5. Mustafa Nizamlioglu
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Correspondence to Ayla Unver Alcay.

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Bostan, K., Unver Alcay, A., Yalçin, S. et al. Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt. Food Sci Biotechnol 26, 1625–1632 (2017). https://doi.org/10.1007/s10068-017-0222-z

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  • DOI: https://doi.org/10.1007/s10068-017-0222-z

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