Proteolytic properties of Turkish white brined cheese Beyaz peynir made by using wild type Lactococcal strains
Yazarlar (5)
Prof. Dr. Hüseyin Avni KIRMACI
Harran Üniversitesi, Türkiye
Inönü Üniversitesi, Türkiye
Bolu Abant İzzet Baysal Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Dairy Technology |
| Dergi ISSN | 1364-727X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 08-2011 |
| Cilt No | 64 |
| Sayı | 3 |
| Sayfalar | 394 / 401 |
| DOI Numarası | 10.1111/j.1471-0307.2011.00673.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1471-0307.2011.00673.x |
| Özet |
| The development of proteolysis in white‐brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea‐PAGE gel electrophoresis of pH 4.6‐insoluble and RP‐HPLC of both 70% ethanol‐insoluble and 70% ethanol‐soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9. |
| Anahtar Kelimeler |
| White cheese | Lactococcus spp. | Wild strains | Peptide | Proteolysis |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 5 |
| SCOPUS | 7 |
| Google Scholar | 14 |