Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus
The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes’ milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main speci...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8749316 |
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| author | Despina Bozoudi Maria Agathokleous Iacovos Anastasiou Photis Papademas Dimitris Tsaltas |
| author_facet | Despina Bozoudi Maria Agathokleous Iacovos Anastasiou Photis Papademas Dimitris Tsaltas |
| author_sort | Despina Bozoudi |
| collection | DOAJ |
| description | The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes’ milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw milk, and Lactobacillus casei/paracasei predominated in the starter culture. Lactococcus lactis was isolated in high frequency (27.9% of the isolates) at the beginning, while Lactobacillus spp. (20%) and Saccharomyces unisporus (17.9%) were isolated at the end of fermentation. After assessing their technological potential, selected strains could be used as starters to ferment milk for artisanal Trachanas production. |
| format | Article |
| id | doaj-art-77fa54db8e504bb68613a74db09ccaf2 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-77fa54db8e504bb68613a74db09ccaf22025-02-03T05:59:08ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/87493168749316Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from CyprusDespina Bozoudi0Maria Agathokleous1Iacovos Anastasiou2Photis Papademas3Dimitris Tsaltas4Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, CyprusDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, CyprusDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, CyprusDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, CyprusDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, CyprusThe purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes’ milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw milk, and Lactobacillus casei/paracasei predominated in the starter culture. Lactococcus lactis was isolated in high frequency (27.9% of the isolates) at the beginning, while Lactobacillus spp. (20%) and Saccharomyces unisporus (17.9%) were isolated at the end of fermentation. After assessing their technological potential, selected strains could be used as starters to ferment milk for artisanal Trachanas production.http://dx.doi.org/10.1155/2017/8749316 |
| spellingShingle | Despina Bozoudi Maria Agathokleous Iacovos Anastasiou Photis Papademas Dimitris Tsaltas Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus Journal of Food Quality |
| title | Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus |
| title_full | Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus |
| title_fullStr | Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus |
| title_full_unstemmed | Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus |
| title_short | Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus |
| title_sort | microbiological characteristics of trachanas a traditional fermented dairy product from cyprus |
| url | http://dx.doi.org/10.1155/2017/8749316 |
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