Microbial communities involved in Kaşar cheese ripening

Area of Science:

• Food Microbiology
• Dairy Science
• Microbial Ecology

Background:

• Traditional Turkish Kaşar cheese production relies on raw cow's milk.
• Understanding the non-starter lactic acid bacteria (NSLAB) community dynamics is crucial for cheese quality and consistency.
• Kaşar cheese ripening involves complex microbial interactions influencing flavor and texture.

Purpose of the Study:

• To investigate the NSLAB microbiota and their community dynamics during the ripening of traditional Turkish Kaşar cheese.
• To identify the predominant NSLAB species present throughout the 180-day ripening period.
• To contribute to the characterization of unique cheese microbial biodiversity and inform starter culture selection.

Main Methods:

• Analysis of five batches of Kaşar cheese from different dairy plants over 180 days of ripening.
• Molecular identification of 594 lactic acid bacteria (LAB) isolates using (GTG)5-PCR fingerprinting.
• Genomic DNA analysis and 16S rRNA gene sequencing for precise species identification of LAB isolates.

Main Results:

• Lactobacilli and lactococci were identified as the dominant microbial groups.
• The prevailing NSLAB species identified were Lactobacillus casei (41.6%), Lactobacillus plantarum (13.0%), and Pediococcus acidilactici (9.8%).
• These dominant species were consistently found across all investigated Kaşar cheeses throughout the ripening process.

Conclusions:

• The study provides valuable data on the NSLAB composition of Turkish Kaşar cheese.
• Identifying dominant NSLAB species aids in preventing the loss of microbial biodiversity in traditional cheeses.
• This research supports the selection of appropriate starter cultures for controlled and consistent Kaşar cheese manufacturing.