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osu1124129870.pdf (711.38 KB)
ETD Abstract Container
Abstract Header
Isolation and characterization of nonstarter
Lactobacillus
spp. in Swiss cheese and assessment of their role on Swiss cheese quality
Author Info
Kocaoglu-Vurma, Nurdan A.
Permalink:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1124129870
Abstract Details
Year and Degree
2005, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Abstract
Nonstarter
Lactobacillus
strains affect the quality of many cheese varieties. Though the use of
Lactobacillus casei
as an adjunct culture is common for Swiss-type cheese manufactured in Switzerland, few published reports exist on adjunct use and none exist for adjunct use in U.S.-manufactured Swiss cheese. The objectives of this study were to isolate and identify nonstarter
Lactobacillus
strains in high quality commercial Swiss cheeses and to investigate citrate metabolism among nonstarter lactobacilli, to study the effect of nonstarter
Lactobacillus
strains as adjunct cultures on Swiss cheese characteristics, and to determine chemical, microbiological, and physical characteristics of commercial Swiss-type cheeses. Lactobacilli were selected from domestic and European Swiss cheeses and the strains were genetically typed and speciated. Qualitative and quantitative citrate utilization assays were performed on each strain. The total lactobacilli counts ranged from 4.7 to 7.9 log CFU/g cheese. Strains belonging to
L. casei
,
L. rhamnosus
, and
L. fermentum
species were most frequently encountered.
Lactobacillus casei
strains predominated in the cheeses originating in Switzerland; whereas, the domestic cheeses contained a wider variety including different strains of
L. casei
,
L. rhamnosus
,
L. gasseri
,
L. delbrüeckii
, and
L. fermentum
. Among the strains tested,
L. casei
strains were strong citrate utilizers followed by
L. rhamnosus
,
L. fermentum
, and
L. gasseri
strains. A putative
citP
gene fragment from one citrate-utilizing
L. casei
strain was amplified, cloned, and sequenced. Distribution of the putative
citP
gene in Swiss cheese nonstarter lactobacilli was determined. Selected nonstarter
Lactobacillus
strains isolated from commercial cheeses were utilized as adjunct cultures for cheese manufacture.
Lactobacillus casei
strains utilized all citrate present in cheese before the end of the warm room ripening phase. There were no significant differences among cheeses in regards to protein, fat, moisture, and salt contents. However, sensory properties were affected. Fifteen commercial cheeses were analyzed for microbiological, physical, and compositional characteristics. These results will complement descriptive sensory and consumer preference studies. Understanding the occurrence, types, and metabolic capabilities of nonstarter
Lactobacillus
spp. in Swiss cheese will allow further studies of their role in cheese ripening and their effect on
Propionibacterium
fermentation.
Committee
James Harper (Advisor)
Keywords
Nonstarter lactobacilli.
;
Swiss cheese
;
Citrate
;
Citrate permease
Recommended Citations
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EndNote
RIS
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Citations
Kocaoglu-Vurma, N. A. (2005).
Isolation and characterization of nonstarter
Lactobacillus
spp. in Swiss cheese and assessment of their role on Swiss cheese quality
[Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1124129870
APA Style (7th edition)
Kocaoglu-Vurma, Nurdan.
Isolation and characterization of nonstarter
Lactobacillus
spp. in Swiss cheese and assessment of their role on Swiss cheese quality.
2005. Ohio State University, Doctoral dissertation.
OhioLINK Electronic Theses and Dissertations Center
, http://rave.ohiolink.edu/etdc/view?acc_num=osu1124129870.
MLA Style (8th edition)
Kocaoglu-Vurma, Nurdan. "Isolation and characterization of nonstarter
Lactobacillus
spp. in Swiss cheese and assessment of their role on Swiss cheese quality." Doctoral dissertation, Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1124129870
Chicago Manual of Style (17th edition)
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Document number:
osu1124129870
Download Count:
4,504
Copyright Info
© 2005, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.