Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/10549
Title: Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus
Authors: Bozoudi, Despina 
Agathokleous, Maria 
Anastasiou, Iacovos 
Papademas, Photis 
Tsaltas, Dimitrios 
Keywords: Lactic-acid Bacteria;Raw-Milk;Cereal Food;Ewes Milk;Cheese;Trachanas;Diversity;Yeasts;Sun
Category: Chemical Sciences
Field: Natural Sciences
Issue Date: 2017
Publisher: WILEY-HINDAWI
Source: JOURNAL OF FOOD QUALITY, October 2017
metadata.dc.doi: http://dx.doi.org/10.1155/2017/8749316
Abstract: 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.
URI: http://ktisis.cut.ac.cy/handle/10488/10549
ISSN: 0146-9428
Rights: © 2017 Despina Bozoudi et al.
Type: Article
Appears in Collections:Άρθρα/Articles

Files in This Item:
File Description SizeFormat 
8749316.pdf1.17 MBAdobe PDFView/Open
Show full item record

Page view(s)

11
Last Week
3
Last month
checked on Dec 13, 2017

Download(s) 50

2
checked on Dec 13, 2017

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.