Detection of the lactic acid bacterial community in small scale white cheese processing facility using shotgun metagenomics and culturomics
Yazarlar (4)
Öğr. Gör. Zeynep Görkem Cerit Hacettepe Üniversitesi, Türkiye
Doç. Dr. Özge Kahraman Ilıkkan Başkent Üniversitesi, Türkiye
Prof. Dr. Mehmet Cengiz BALOĞLU Kastamonu Üniversitesi, Türkiye
Prof. Dr. Remziye Yılmaz Hacettepe Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Dairy Journal (Q2) | ||
| Dergi ISSN | 0958-6946 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | Türkçe | Basım Tarihi | 08-2024 |
| Cilt / Sayı / Sayfa | 155 / 1 / 105971–0 | DOI | 10.1016/j.idairyj.2024.105971 |
| Makale Linki | https://doi.org/10.1016/j.idairyj.2024.105971 | ||
| UAK Araştırma Alanları |
Enzim ve Mikrobiyal Biyoteknoloji
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| Özet |
| This study aims to characterize lactic acid bacteria (LAB) community in small-scale white cheese processing facility highly favored by consumers. Shotgun metagenomics and culturomics based on MALDI-TOF MS approaches were employed. Samples from various production stages and equipment surfaces were collected. Dominant phyla in dairy and equipment samples were Firmicutes (63–70%) and Proteobacteria (84–89%), respectively. Lactococcus was the most abundant LAB genus across all samples, with Lactococcus lactis as dominant species followed by Streptococcus, Enterococcus, and Lactobacillus, indicating LAB community diversity contributing to product characteristics. Culturomics identified 12 LAB species, including Enterococcus faecalis and Lactobacillus delbrueckii. Metagenomics provided insights into microbial composition and dynamics in dairy environment, while culturomics identified … |
| Anahtar Kelimeler |
Science Direct
Detection of the lactic acid bacterial community in small scale white cheese processing facility using shotgun metagenomics and culturomics
| Atıf Sayıları | |
| Scopus | 4 |
| Google Scholar | 3 |