Physicochemical and Microbiological Characterization of ProtectedDesignation of Origin Ezine Cheese: Assessment of Non-starter Lactic AcidBacterial Diversity with Antimicrobial Activity

摘要

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount ofIda region of Çanakkale, Turkey, with a protected designation of originstatus. Non-starter lactic acid bacteria (NSLAB) have a substantial effect onthe quality and final sensorial characteristics of long-ripened cheeses. Thedominance of NSLAB can be attributed to their high tolerance to the hostileenvironment in cheese during ripening relative to many other microbial groupsand to its ability to inhibit undesired microorganisms. These qualities promotethe microbiological stability of long-ripened cheeses. In this study, 144samples were collected from three dairies during the ripening period of Ezinecheese. Physicochemical composition and NSLAB identification analyses wereperformed using both conventional and molecular methods. According to theresults of a 16S rRNA gene sequence analysis, 13 different species belonging toseven genera were identified. (38.42%) and (18.94%) were dominantspecies during the cheese manufacturing process, surviving 12 months of ripeningtogether with (13.68%) and (11.05%). The results indicate thatNSLAB contributes to the microbiological stability of Ezine cheese over 12months of ripening. The isolation of NSLAB with antimicrobial activity,potential bacteriocin producers, yielded defined collections of natural NSLABisolates from Ezine cheese that can be used to generate specific startercultures for the production of Ezine cheese (PDO).