Hayaloglu A A, Kirbag S
Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
Int J Food Microbiol. 2007 Apr 20;115(3):376-80. doi: 10.1016/j.ijfoodmicro.2006.12.002. Epub 2006 Dec 28.
The chemical and microbial qualities, including fungal flora, of 30 samples of Kuflu cheese randomly purchased from different markets in Turkey were investigated. The gross composition of the cheese samples ranged between 37.65-53.65% moisture, 6.21-40.09% fat-in-dry matter, 4.70-10.07% salt-in-moisture and 26.18-44.85% protein. The mean pH value of the cheeses was 6.29+/-0.28 and pH values ranged from 5.52 to 7.22. Variations between the samples in terms of their gross composition suggested a lack of quality standards in cheesemilk, cheesemaking procedure and ripening conditions. The levels of main microbial groups including total mesophilic and coliform bacteria, yeasts and moulds and the presence of some potentially pathogenic microorganisms (E. coli, Salmonella spp. and Staphylococcus aureus) were determined. The high numbers of all microbial groups and presence of potentially pathogenic organisms in the cheese samples suggested that the production and maturation of Kuflu cheese should be improved by better hygiene. Moulds at the cheese surface were isolated and identified. A total of 24 different mould species were detected and the genus most frequently isolated was Penicillium spp. which represented 70.25% of total isolates. Penicillium commune, P. roqueforti and P. verrucosum were the most abundant species in the cheeses sampled. The other dominant fungal groups were Geotrichum candidum, Penicillium expansum and P. chrysogenum. Other genera isolated from the cheese were Acremonium, Alternaria, Aspergillus, Cladosporium, Geotrichum, Mucor, Rhizopus and Trichoderma. The potentially toxigenic species, including some Penicillum spp. and Aspergillus flavus, were also detected.
对从土耳其不同市场随机购买的30份库夫卢奶酪样品的化学和微生物特性（包括真菌菌群）进行了调查。奶酪样品的总体成分范围为水分37.65 - 53.65%、干物质中脂肪6.21 - 40.09%、水分中盐分4.70 - 10.07%以及蛋白质26.18 - 44.85%。奶酪的平均pH值为6.29±0.28，pH值范围为5.52至7.22。样品之间总体成分的差异表明在奶酪牛奶、奶酪制作过程和成熟条件方面缺乏质量标准。测定了包括总嗜温菌和大肠菌群、酵母和霉菌在内的主要微生物群水平以及一些潜在致病微生物（大肠杆菌、沙门氏菌属和金黄色葡萄球菌）的存在情况。奶酪样品中所有微生物群数量众多且存在潜在致病生物，这表明应通过更好的卫生条件来改善库夫卢奶酪的生产和成熟过程。对奶酪表面的霉菌进行了分离和鉴定。共检测到24种不同的霉菌物种，最常分离出的属是青霉属，占总分离株的70.25%。普通青霉、罗克福特青霉和疣孢青霉是采样奶酪中最丰富的物种。其他主要真菌群是白地霉、扩展青霉和产黄青霉。从奶酪中分离出的其他属包括顶孢霉属、链格孢属、曲霉属、枝孢属、地霉属、毛霉属、根霉属和木霉属。还检测到了潜在产毒物种，包括一些青霉属物种和黄曲霉。
