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Πεδίο DCΤιμήΓλώσσα
dc.contributor.authorBozoudi, Despina-
dc.contributor.authorAgathokleous, Maria-
dc.contributor.authorAnastasiou, Iacovos-
dc.contributor.authorPapademas, Photis-
dc.contributor.authorTsaltas, Dimitrios-
dc.date.accessioned2017-11-22T08:38:23Z-
dc.date.available2017-11-22T08:38:23Z-
dc.date.issued2017-
dc.identifier.citationJournal of Food Quality, 2017, vol. 2017en_US
dc.identifier.issn17454557-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/10549-
dc.description.abstractThe 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.rights© Despina Bozoudi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
dc.subjectCheeseen_US
dc.subjectCheesesen_US
dc.subjectControl cheeseen_US
dc.titleMicrobiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprusen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryChemical Sciencesen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldNatural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1155/2017/8749316en_US
dc.relation.volume2017en_US
cut.common.academicyear2016-2017en_US
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn1745-4557-
crisitem.journal.publisherHindawi-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.orcid0000-0001-6546-3602-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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