Metagenomic analysis of dried lamb abomasa processed by different drying techniques and the production of traditional liquid rennet
Small Ruminant Research, cilt.253, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 253
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.smallrumres.2025.107648
- Dergi Adı: Small Ruminant Research
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS
- Anahtar Kelimeler: Abomasum, Beneficial microorganisms, Kefir, Rennet
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
This study presents the first metagenomic analysis of lamb abomasum and investigates the effects of different drying methods (sun-drying and oven-drying) as well as kefir microorganisms on the microbial and technological properties of traditional liquid rennet. Fresh and dried abomasum samples were prepared utilizing the microbial diversity of kefir, and changes in pH, salt content, milk-clotting activity, and microbial populations were monitored throughout a 45-day preparation period. Metagenomic analyses were performed to assess the microbial diversity associated with abomasum and kefir supplementation. Metagenomic profiling revealed, for the first time, the rich microbial diversity of lamb abomasum. Kefir application enhanced microbial diversity, with Lactobacillus parakefiri becoming dominant while Clostridium species decreased. Drying methods influenced enzymatic activity, with sun-dried samples exhibiting higher milk-clotting activity. This study provides the first metagenomic profile of lamb abomasum, highlights the production potential of kefir-enriched rennet, and demonstrates the impact of different drying techniques on rennet quality. The findings contribute to the development of sustainable and innovative approaches in traditional cheesemaking.