Microbial communities involved in Kashar cheese ripening

Oguz Aydemir, Henning Harth, Stefan Weckx, Dervisoglu Muhammet, Luc De Vuyst

Research output: Contribution to journalArticlepeer-review


The microbiota of nonestarter lactic acid bacteria (NSLAB) and their concomitant community dynamics
during cheese ripening were investigated for traditional Turkish Kas¸ ar cheeses made from raw cows'
milk. Five batches of 15 Kas¸ ar cheeses produced in different dairy plants located in Kars wereanalysed
during their whole ripening phase up to 180 days. Lactobacilli and lactococci were determined as the
prevailing microbial groups. The molecular classification and identification of 594 LAB isolates during
Kas¸ ar cheese ripening were performed through (GTG)5ePCR fingerprinting of their genomic DNA followed
by verification of the (GTG)5ePCR clusters obtained after numerical analysis through 16S rRNA
gene sequencing of representative isolates. Lactobacillus casei (247 isolates, 41.6%), Lactobacillus plantarum
(77 isolates, 13.0%), and Pediococcus acidilactici (58 isolates, 9.8%) were the prevailing NSLAB species
in all Kas¸ ar cheeses of the different dairy plants investigated throughout cheese ripening. The data of the
present study contribute to the inventory of unique cheese varieties to enable the prevention of losses of
microbial biodiversity and the selection of starter cultures for controlled cheese manufacturing.
Original languageEnglish
Pages (from-to)587-595
Number of pages9
JournalFood Microbiology
Publication statusPublished - 16 Oct 2014


  • Kashar cheese
  • Cheese ripening
  • Nonestarter lactic acid bacteria


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