A traditional cheese: Characterization of Afyon tulum cheese and survival ability of experimentally inoculated Brucella abortus and Brucella melitensis

In the first part of this study the microflora and chemical, sensory characteristics and isolation and identification some lactic acid bacteria in the microflora of Afyon Tulum Cheese produced by different producers (groups A, B, C) and experimentally (group D) in the Department of Food Hygiene and Technology Veterinary Faculty of Medicine, Afyon Kocatepe University were determined. In the second part of study, the presence of Brucella melitensis and Brucella abortus in the fresh cheese (Çoban Cheese) and Afyon Tulum Cheese samples, in the sheep and lamp tulums were investigated. Finally the growth and survival ability of B. abortus (NCTC 10863) and B. melitensis (NCTC 10094) were determined during the production and ripening period of Afyon Tulum Cheese produced experimentally.In the beginning of the study, the total numbers of total aerobic mesophilic bacteria, Enterobacteriaceae, koliform, Micrococcus/ Staphylococcus, psicrophilic bacteria, proteolytic bacteria, lipolytic bacteria, yeast/mould, Lactobacillus spp./Leucocnostoc spp./Pediococcus spp., Lactococcus spp. and Enterococcus spp. were found at high levels in the fresh cheese samples (p<0,01). An increase was detected (p<0,01) in the numbers of total aerobic mesophilic bacteria, Micrococcus/Staphylococcus, psicrophilic bacteria, proteolytic bacteria, lipolytic bacteria, yeast/mould, Lactobacillus spp./Leucocnostoc spp./Pediococcus spp., Lactococcus spp. and Enterococcus spp. in the Afyon Tulum Cheese samples between 0 and 7 days of ripening. An decrease was observed (p<0,01) in the numbers of total aerobic mesophilic bacteria, Enterobacteriaceae, koliform, Micrococcus/Staphylococcus, proteolytic bacteria, lipolytic bacteria, yeast/mould, Lactobacillus spp./Leucocnostoc spp./Pediococcus spp., and Lactococcus spp. in the Afyon Tulum Cheese samples during the ripening periyod of between 7th and 90th days. In the chemical analysis of the values of solid materials, fat, protein, ash, salt, lactic acid, pH, and aw were found to be different (p<0,01) in the Afyon Tulum Cheese groups (A, B, C and D) initially. During the ripening period of Afyon Tulum Cheese sensorial properties were marked as 75-85, 60-85, and 60-75 on the 30th, 60th and 90th days respectively.During the ripening of Afyon Tulum Cheese samples 9 different NSLAB species were identified as Lb. paracasei subsp. paracasei, Lb. plantarum, Lb. brevis, Lb. curvatus subsp. curvatus, Leu. mesenteriodes subsp. mesenteriodes /dextranicum, P. acetilactici, Lc. lactis subsp. lactis, E. fecalis and E. faecium. Lb. brevis (%23,52-%27,77) was found to be the most dominant strain.In the second part of the study, the presence of Brucella spp. was detected in the 9 (%9) fresh cheese samples out of 100. Two of these samples (2%) were B. abortus and seven of these (7%) were B. melitensis. Brucella spp. were detected in 6% of the Afyon Tulum Cheese out of 50. One of them (2%) was B. abortus and two of them (4%) were B.melitensis. No Brucella spp. could be detected in the sampler of sheep-lamb tulums.In the study of monitoring the growth and survival abilities B. abortus (NCTC 10863) and B. melitensis (NCTC 10094) during the period production and the ripening periyod of Afyon Tulum Cheese. B. abortus (NCTC10863) was inhibited in A1 group (experimentally inoculated at log 4 cfu/g) on the 15th of ripening when the values of pH, LA, aw and salt were 5,46; 0,42; 0,88; 4,34% respectivelly. In group A2 (inoculated at log 6 cfu/g) B. abortus (NCTC10863) was inhibited on the 45th day of ripening when the values of pH, LA, aw and salt 5,32; 0,52; 0,86; 4,45% respectivelly. In group B1 (inoculated at log 4 cfu/g) B. melitensis (NCTC 10094) was inhibited on the 30th day of ripening when the values of pH, LA, aw and salt were 5,36; 0,49; 0,87 and 4,43% respectivelly. Likevise in group B2 (inoculated at log 6 cfu/g) B. melitensis (NCTC 10094) was inhibited on the 30th day of ripening when the values of pH, LA, aw and salt were 5,36; 0,49; 0,87 and 4,42% respectivelly.In conclusion, considering the result of microbiological and physico-chemical parameters these may contribute to the establishing a standard of Afyon Tulum Cheese. Identified 9 diffrend NSLAB strain may be used as an identified starter culture to procedure and to improve the quality of Afyon Tulum Cheese made from pasteurized milk. The result of second part indicates that fresh cheese which is used in making of Afyon Tulum Cheese pose a health risk in terms of Brucellosis. Since the growth and survival of B. abortus and B. melitensis were influced by the type of strains and numbers inoculated in the experimental Afyon Tulum Cheese samples, it is important to procedure Afyon Tulum Cheese from Brucella spp. free milk and to mature Afyon Tulum Cheese for correct minimum time period to eliminate Brucella spp.