Yeast strains with technological and probiotic traits isolated from Mihalic cheese

Küçük Resim Yok

Tarih

2019

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Univ Putra Malaysia Press

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The present work investigated the technological and probiotic characteristics of 20 yeast strains originating from Mihalic cheese. All isolates exhibited lipolytic activities. Proteolytic activity was detected only in the strains Geotrichum silvicola and Trichosporon asahii. While all isolates assimilated glucose, 85% and 40% of isolates also assimilated galactose and lactose, respectively. Furthermore, 55% and 25% of the strains were positive for glucose and galactose fermentation, respectively. Lactate assimilation was detected in 60% of the isolates. Most isolates were able to grow at 37 degrees C and 4 degrees C, while 40% were also able to grow at 45 degrees C. All yeast strains could grow at pH 5.4 and 4.0, and 65% were also able to grow at a pH of 2.5. All isolates could grow at 5% and 10% sodium chloride and 11 of them grew at 15% salt concentration. Candida inconspicua and C. tropicalis were found to be the species that were most resistant to 0.3% (w/v) Ox-Bile. Eight isolates exhibited weak inhibitory effects on Staphylococcus aureus. Three strains belonging to C. famata var. famata, C. catenulata and G. silvicola weakly inhibited the growth of L. monocytogenes. Based on the desired technological characteristics, G. silvicola M15 and T. asahii M1 isolates showed potential as adjunct starters. (C) All Rights Reserved

Açıklama

Anahtar Kelimeler

Yeast, Traditional Cheeses, Mihalic Cheese, Technological Characteristic, Probiotic Characteristic

Kaynak

International Food Research Journal

WoS Q Değeri

Q4

Scopus Q Değeri

Q3

Cilt

26

Sayı

4

Künye