Characterization of lactic acid bacteria in traditional goat tulum cheese produced in Burdur province and investigation of production possibilities of goat tulum cheese in different packaging types using appropriate starter cultures

In this doctoral thesis, 8 goat tulum cheeses were produced with local producers by traditional methods in Burdur province. The cheeses were stored at +4°C for 120 days in goatskin, canister and polyethylene packages. Cheeses ripened in goatskins showed a decrease in pH and water activity levels, and an increase in % lactic acid and dry matter levels. The number of Lactobacillus spp., Lactococcus spp., coliform bacteria and yeast-mold decreased during ripening. A total of 271 isolates, including 81 anaerobic Lactobacillus spp., 73 aerobic Lactobacillus spp., 78 Lactococcus spp. and 39 Enterococcus spp. were obtained from the cheeses. Twenty-two isolates were selected according to their acid production and growth in salt at concentrations of 2, 4 and 6%. Proteolytic, lipolytic, intracellular β-galactosidase activity, citrate utilization and autolysis properties of the isolates were analyzed. The five selected isolates were identified as Lc. paracasei P123A, Lpb. plantarum P323A and P414A, E. faecium P433A and Lcb. rhamnosus P513A by 16S rRNA analysis. Three different groups of cheeses were produced using Lc. paracasei P123A, Lpb. plantarum P414A strains which showed superior properties as a result of Principal Component Analysis and commercial starter culture, and the cheeses were matured in polyethylene and goatskin packages for 120 days. The % dry matter, salt and total nitrogen content were found to be higher in the cheeses matured in goat skins. These cheeses were also found to have a more complex flavor profile. The 90th day of ripening, the cheeses ripened in goatskin using the bacteria isolated in the study were the most desirable cheese in terms of sensory characteristics.